Preparation:
In a medium soup pot over moderately high heat, heat oil. Add onions and zucchini and saut‚ until very soft, about 10 minutes. Add chicken broth and bring to a boil. Stir in lima and green beans and simmer uncovered until vegetables are soft, about 20 minutes. Cool slightly and puree in batches in a blender or food processor. Stir in pesto, sour cream, salt and pepper to taste. Serve chilled or at room temperature. ADVANCE PREP: Soup may be refrigerated overnight.
Prep Time: 10 minutes Cook Time: 30 minutes Makes: 4 to 6 servings |