White-Bean Zucchini Soup
White-Bean Zucchini Soup is It will be a hit at your Autumn event. A mixture of onion, chicken broth, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the skim milk yogurt you could follow this main course with the Coffee Coconut Milk Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
In a large saucepan, cook bacon over medium heat, stirring often, until crisp, about 5 minutes.
Transfer with a slotted spoon to a small plate.
Add zucchini to pan and cook, stirring occasionally, until lightly browned, about 2 minutes.
Transfer, using a slotted spoon, to plate with bacon.
Add onion to rendered fat in saucepan. Cook, stirring, about 4 minutes, until golden and softened. Stir in beans and broth and bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer soup for 15 minutes.
Coarsely mash beans with a potato masher to thicken soup slightly (do not overmash). Stir in reserved cooked bacon and zucchini and simmer for 2 minutes to blend flavors. Stir in chives and season with pepper. Spoon soup into bowls and serve with dollops of yogurt.