from You’ve Got it Made by Ellie Krieger
2 Tablespoons olive oil
2 large shallots, chopped (about 1 1/4 cups
3 cloves garlic, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
3 lbs zucchini, halved lengthwise and sliced crosswise (about 10 1/4 cups)
4 cups low-sodium chicken or vegetable broth
one 15 oz. can low-sodium great northern or cannellini beans, rinsed and drained
2 Tablespoons fresh tarragon leaves
1 Tablespoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest
Heat the oil in a large pot over medium-low heat. Add the shallots, garlic, salt, and pepper and cook, stirring, until just tender, about 2 minutes. Add the zucchini and broth and bring to a boil over high heat.
Lower the heat to medium-low and simmer, covered, stirring occasionally, until very soft, about 10 minutes. Add the beans and tarragon, and return to a simmer. Stir in the lemon juice and zest.
Allow to cool for about 15 minutes, then puree in a blender in three batches until smooth, transferring the puree to a saucepan as blended. (Why not an immersion blender, I wonder?) The soup may be refrigerated or frozen at this stage.
Return the soup to a simmer before serving, or refrigerate for at least 2 hours and serve chilled.
Microwave reheating not recommended.
Serving size, about 1 1/2 cups. Per serving: Calories 210; total fat 6g (Mono Fat 3.4g, Poly Fat 1g, Sat Fat 0.9g); Protein 14g; Carb 29g; Fiber 7g; Cholesterol 0mg; Sodium 520mg. Excellent source of: Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Potassium, Protein, Vitamin A, Vitamin B6, Vitamin C, Zinc. Good source of: Copper, Calcium, Niacin, Pantothenic Acid, Thiamin.