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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Your family won't notice the beans in this pureed soup. 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 |
Directions:
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.
4. Note: You can also process soup with a handheld immersion blender directly in Dutch oven.
5. Note: Nutritional analysis does not include garnishes.
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