We still have zucchini overtaking our garden. Luckily I was able to squeeze a tiny bit of creativity out of myself this week, and I whipped up a batch of this healthy, filling, end of summer soup.
Zucchini and White Bean Soup
Serves 6 – approximately 1 1/3 cup servings
2-3 large zucchinis, cut into chunks
1/2 large onion (I used sweet, but yellow would work well too)
4 cloves garlic, minced
42 oz vegetable broth or chicken broth (3 14 oz cans)
1/4 cup non-fat plain Greek yogurt
1 can white beans, rinsed and drained (black beans would work well too)
1 tsp Italian seasoning
salt and pepper to taste
Throw vegetable broth, onion, garlic, zucchini and Italian seasoning into a large pot and bring to a boil.
Cover, reduce heat to simmer, and cook for 20 minutes, or until zucchini is tender.
Transfer half of your batch to your food processor, add half the Greek yogurt, and process until smooth. Do the same with the second half of your batch, adding the last half of the Greek yogurt.
Make sure your lid is on and actually snaps in place…
Yes, I spilled it once, cleaned it up, and then made the exact same mistake the second time. An immersion blender could prevent this issue. Hmm…add to amazon wish list…
Return to pot, add beans, and heat through. Salt and pepper to taste.
I plan to make a second batch and freeze it for work week winter meals. The first batch went too quickly to freeze!