Name: Summer Squash & White Bean Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Summer Squash & White Bean Soup

1. 2 tablespoons butter -

2. 2 tablespoons olive oil -

3. 2 large sweet onions, chopped (about 4 cups) -

4. 2 garlic cloves, minced -

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 -

8. 1/4 cup minced fresh parsley -

9. 1 to 2 tablespoons minced fresh tarragon -

10. 3/4 teaspoon salt -

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.