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Zucchini Soup

Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Prep time 20 mins
Cook time 25 mins
Stand time 10 mins
Yield Makes 7 cups (serving size: 1 1/2 cups)
Your family won't notice the beans in this pureed soup.

Ingredients

  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 1 1/2 pounds zucchini, cut into 1/4-inch pieces (about 5 cups)
  • 3 cups low-sodium chicken broth
  • 1 (16-oz.) can cannellini beans, rinsed and drained
  • 1 teaspoon salt
  • 1/4 teaspoon seasoned pepper
  • Garnishes: thinly sliced radishes, crumbled feta cheese

Nutrition Information

  • calories 129
  • caloriesfromfat 0.0 %
  • fat 3.6 g
  • satfat 0.6 g
  • monofat 2.2 g
  • polyfat 0.8 g
  • protein 7 g
  • carbohydrate 18.6 g
  • fiber 4.8 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 534 mg
  • calcium 58 mg

How to Make It

  1. Sauté chopped celery and onion in hot olive oil in a Dutch oven over medium-high heat 8 minutes or until tender.

  2. Add zucchini and next 4 ingredients. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes or until zucchini is tender. Remove from heat, and let stand 20 minutes.

  3. Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return soup to Dutch oven, and cook over medium heat 5 minutes or until thoroughly heated. Garnish, if desired.

  4. Note: You can also process soup with a handheld immersion blender directly in Dutch oven.

  5. Note: Nutritional analysis does not include garnishes.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.