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.

As soon as you’ve got some fresh summer squash and those sweet onions, give this one a try. You won’t be disappointed.

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Summer Squash White Bean Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
A creamy, filling and delicious soup with fresh summer squash and sweet onions.
Servings: 4 servings
Calories: 350 kcal
  • 2 tbsp light butter
  • 2 large sweet onions (chopped)
  • 2 cloves garlic (minced)
  • 4 medium yellow summer squash (cubed)
  • 4 cups fat free chicken broth
  • 2 15 oz cans cannellini beans (rinsed and drained)
  • 1/4 cup fresh parsley (minced)
  • 1 tsp tarragon
  • 3/4 tsp salt
  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.
Recipe Notes

Entire recipe makes 4 servings

Serving size is 1 1/2 cups

Each serving = 2 Points*

*based only on ingredients with an SP Freestyle value

Nutrition Facts
Amount Per Serving
Calories 350 Calories from Fat 74
% Daily Value*
Total Fat 8.2g 13%
Saturated Fat 4.3g 22%
Cholesterol 15mg 5%
Sodium 1327mg 55%
Potassium 1755mg 50%
Total Carbohydrates 57g 19%
Dietary Fiber 13.4g 54%
Sugars 8.8g
Protein 22.6g 45%
Calcium 16%
Iron 42%
* Percent Daily Values are based on a 2000 calorie diet.

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