Zucchini Soup

Zucchini Soup
Photo by Jennifer Davick


  • 1 ½ pounds zucchini, cut into 1/4-inch pieces (about 5 cups)
  • 1 teaspoon salt
  • Garnishes: thinly sliced radishes, crumbled feta cheese
  • 1 cup chopped celery
  • 3 cups low-sodium chicken broth
  • 1 cup chopped onion
  • ¼ teaspoon seasoned pepper
  • + 2 more ingredients
    • 1 (16-oz.) can cannellini beans, rinsed and drained
    • 1 tablespoon olive oil

1. Sauté chopped celery and onion in hot olive oil in a Dutch oven over medium-high heat 8 minutes or until tender. 2. 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. Remove from heat, and let stand 20 m...

View full recipe at My Recipes


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