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Photo: Jennifer Davick; Styling: Mindi Shapiro Levine Photo by: Photo: Jennifer Davick; Styling: Mindi Shapiro Levine

Zucchini Soup

Your family won't notice the beans in this pureed soup.

Southern Living APRIL 2008

  • Yield: Makes 7 cups (serving size: 1 1/2 cups)
  • Cook time:25 Minutes
  • Prep time:20 Minutes
  • Stand:10 Minutes

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.

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
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Zucchini Soup recipe

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