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 Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:
Stand: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 0.0%
  • Fat: 3.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 7g
  • Carbohydrate: 18.6g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 534mg
  • Calcium: 58mg

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. 1. Sauté chopped celery and onion in hot olive oil in a Dutch oven over medium-high heat 8 minutes or until tender.
  2. 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. 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.
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.

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