Summer Squash & White Bean Soup Recipe

Name: Summer Squash & White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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
Add squash and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender. Stir in one 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.
3
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons olive oil, 2 large sweet onions, chopped (about 4 cups), 2 garlic cloves, minced, and more.

Yes, Summer Squash & White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Squash & White Bean Soup

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