Zucchini Cannelini Soup

Calorie.Less.Cooking's picture

Aug. 10, 2011

Ingredients

Onion 1/2 Cup (8 tbs) , diced
Vegetable oil 1 Teaspoon
Zucchini 1 Cup (16 tbs) , shredded and divided
1% low fat milk 1 Cup (16 tbs)
Canned white kidney beans 1/3 Pound , drained, rinsed (Cannellini)
Instant chicken broth and seasoning mix 5 Ounce (1 Packet)
White pepper 1 Dash

Directions

MAKING

1.In 1 quart microwavable casserol, add in oil, onion and stir to coat. Microwave covered for 2 minutes on high 100% until onions turn translucent. Stir once halfway through the cooking.

2. Add 3/4 cup of zucchini, beans, milk, 1/2 cup water, broth mix and microwave covered for 6 minutes on high. Stir every 2 minutes. Microwave again for 3 minutes at medium to high 70%.

3. Let soup cool a little bit prior to transferring it into a food processor bowl. Puree for 1 to 2minutes.

SERVING

4.Pour into serving bowl and add in the remaining pepper and zucchini.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 156Calories from Fat 36

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 499 mg20.79%

Total Carbohydrates 25 g8.3%

Dietary Fiber 4 g16%

Sugars 13 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet