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