Soups recipes

Chilled Zucchini, Two Bean And Pesto Soup

Course : Soups
Serves: 1

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Ingredients:

2 tablespoons extra virgin or pure olive oil

1 small onion -- chopped or 1/2 of a

12 ounces 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

1 teaspoon salt and pepper to taste

Preparation / Directions:

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

Chilled Zucchini, Two Bean And Pesto Soup

Ingredients:

Preparation / Directions:

Nutritional Information:

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