Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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

Vicky Fustine, Dunwoody, Georgia
Recipe by Southern Living April 2008

Gallery

Credit: Jennifer Davick; Styling: Mindi Shapiro Levine

Recipe Summary

prep:
20 mins
cook:
25 mins
stand:
10 mins
total:
55 mins
Yield:
Makes 7 cups (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef'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.

Nutrition Facts

129 calories; calories from fat 0%; fat 3.6g; saturated fat 0.6g; mono fat 2.2g; poly fat 0.8g; protein 7g; carbohydrates 18.6g; fiber 4.8g; cholesterol 0mg; iron 1.8mg; sodium 534mg; calcium 58mg.
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