If you’re anything like me, you’re loving summer. It’s a truly delightful time for those of us who love fresh food. The fresh, local produce is starting to become available (even from your own garden, if you’re so lucky), and it’s just wonderful to be able to use fresh produce in delicious meals. This soup is one of those wonderful dishes. It’s simple and creamy while being filling and packed with nutrients for only 210 calories. As soon as you’ve got some fresh summer squash and those sweet onions, give this one a try. You won’t be disappointed.

Summer Squash & White Bean Soup

A creamy, filling and delicious soup with fresh summer squash and sweet onions.


  • 2 Tbsp butter
  • 2 large sweet onions, chopped
  • 2 cloves garlic, minced
  • 4 medium yellow summer squash, cubed
  • 32 oz chicken broth
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 1/4 cup fresh parsley, minced
  • 1 tsp tarragon
  • 3/4 tsp salt
  • 3/4 cup plain fat free Greek yogurt


  1. In a large stockpot, saute the onions in the butter for 5 minutes, or until tender.
  2. Add the garlic and saute for another minute.
  3. Add the summer squash and chicken broth.
  4. Bring to a boil and then reduce heat and simmer for 10 minutes.
  5. Add the beans, herbs and salt. Cook for 5 minutes.
  6. Puree the soup with a blender, food processor or immersion blender.
  7. Serve hot, with a spoonful of yogurt.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet tags: Low calorie, High protein

Number of servings (yield): 6

Culinary tradition: USA (General)

Calories: 210

Fat: 5.6

Protein: 14


Entire serving makes 6 servings.
Serving size is 1 1/2 cups.
Each serving = 7 Smart Points/5 Points
PER SERVING: 210 calories; 5.6g fat; 3g saturated fat; 27g carbohydrates; 5.3g sugar; 9.5g protein; 14g fiber

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