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Summer Squash White Bean Soup

SUMMER SQUASH & WHITE BEAN SOUP

A creamy, filling and delicious soup with fresh summer squash and sweet onions.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350 kcal

Ingredients

  • 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

Instructions

  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
SUMMER SQUASH & WHITE BEAN SOUP
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.