White-Bean Zucchini Soup

Use a round loaf of sour dough bread as the serving bowl as well as the side dish for this easy bean soup.

Yield: 6 Servings
Cost per Serving: $1.68
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Nutritional Information

Amount per serving
  • Calories: 373
  • Fat: 13g
  • Saturated fat: 3g
  • Protein: 25g
  • Carbohydrate: 49g
  • Fiber: 18g
  • Cholesterol: 23mg
  • Sodium: 024mg


  • 3 strips bacon (4 oz.), coarsely chopped
  • 2 small zucchini, diced
  • 1 large onion, chopped
  • 3 (19 oz.) cans cannellini beans, drained and rinsed
  • 1 quart reduced-sodium chicken broth
  • 1/2 cup chopped fresh chives or
  • 2 scallion greens, thinly sliced, for garnish
  • Black pepper
  • 1 cup plain, whole-milk yogurt, for serving


  1. In a large saucepan, cook bacon over medium heat, stirring often, until crisp, about 5 minutes. Transfer with a slotted spoon to a small plate. Add zucchini to pan and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer, using a slotted spoon, to plate with bacon.
  2. Add onion to rendered fat in saucepan. Cook, stirring, about 4 minutes, until golden and softened. Stir in beans and broth and bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer soup for 15 minutes.
  3. Coarsely mash beans with a potato masher to thicken soup slightly (do not overmash). Stir in reserved cooked bacon and zucchini and simmer for 2 minutes to blend flavors. Stir in chives and season with pepper. Spoon soup into bowls and serve with dollops of yogurt.
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