Zucchini Soup

Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Your family won't notice the beans in this pureed soup.

Yield:

Makes 7 cups (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 25 Minutes
Stand: 10 Minutes

Nutritional 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

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

Preparation

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.

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

Note: Nutritional analysis does not include garnishes.

Note:

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.

Vicky Fustine, Dunwoody, Georgia,

April 2008