SUMMER SQUASH & WHITE BEAN SOUP

Summer Squash & White Bean Soup image

I love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. -Sara Hornbeck, Knoxville, Tennessee

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

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Ingredients

2 tablespoons butter
2 tablespoons olive oil
2 large sweet onions, chopped (about 4 cups)
2 garlic cloves, minced
4 medium yellow summer squash, cubed (about 6 cups)
1 carton (32 ounces) chicken broth
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 cup minced fresh parsley
1 to 2 tablespoons minced fresh tarragon
3/4 teaspoon salt
3/4 cup plain Greek yogurt

Steps:

In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add squash and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender. Stir in 1 can of beans, parsley, tarragon and salt. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan. Stir in remaining can of beans and heat through. Top each serving with yogurt. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 290 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 1187mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 8g fiber), Protein 10g protein.