Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  extra virgin or pure olive oil
  1              small  onion -- chopped or 1/2 of a
  1           12 ounce  pa  frozen chopped onions
  1              pound  fresh zucchini -- thinly sliced
  4               cups  chicken broth
  1            package  frozen lima beans -- (10 ounce)
  1            package  frozen italian style green beans -- (9 ounce)
     1/4           cup  refrigerated pesto sauce
     1/2           cup  low-fat sour cream
                        salt and pepper to taste

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

Nutritional Information:

556 Calories (kcal); 12g Total Fat; (19% calories from fat); 40g Protein; 69g Carbohydrate; 24mg Cholesterol; 3278mg Sodium