Ingredients for - Summer Squash & White Bean Soup
3.
2 large sweet onions, chopped (about 4 cups)
5.
4 medium yellow summer squash, cubed (about 6 cups)
6.
1 carton (32 ounces) chicken broth
7.
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
9.
1 to 2 tablespoons minced fresh tarragon
11.
3/4 cup plain Greek yogurt
How to cook deliciously - Summer Squash & White Bean Soup
1 . Stage
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.
2 . Stage
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.
Recipe information
Cooking:
10 min.
Servings per container:
6
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