Zucchini Soup

Name: Zucchini Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 454 grams cannellini beans, rinsed and drained; 237 milliliters chopped celery; 710 milliliters low-sodium chicken broth; 1 Tbsp olive oil; 237 milliliters chopped onion; 0 teaspoons seasoned pepper; 14 servings Garnishes: thinly sliced radishes, crumbled feta cheese; 1 teaspoon salt; 680 grams zucchini, cut into 1/4-inch pieces (about 5 cups)

Need a gluten free, dairy free, and vegetarian soup? Zucchini Soup could be an outstanding recipe to try. This recipe serves 14. One portion of this dish contains around 5g of protein, 2g of fat, and a total of 77 calories. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. If you have cannellini beans, zucchini, seasoned pepper, and a few other ingredients on hand, you can make it.

Instructions

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

Ingredients you will need

Olive Oil

Celery

Onion

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Zucchini

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.

Ingredients you will need

Soup