The perfect bowl of soup makes a satisfying meal that’s filling, yet low in calories and high in nutrition. But in the heat of summer, most people give it a pass.
But this recipe for chilled zucchini and green bean soup with a pesto swirl could change your mind about soup in summer.
Sauteed zucchini and sweet onions are simmered with two kinds of beans, then pureed into a soup that’s creamy without being fatty. A swirl of store-bought basil pesto and a dollop of reduced-fat sour cream provide a luxurious finish.
The soup can be served at room temperature or chilled, so it makes a nice cooling lunch or entree on a hot summer evening.
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Plus, this recipe makes a good template for what a healthy soup should be: based on a reduced sodium broth and packed with low-calorie, nutritious and filling vegetables.
Using beans, such as the edamame in this soup, provides an added bonus of hunger-satisfying protein and dietary fiber.
Beans make an excellent base for soups that will seem rich. Combine them with a bit of broth or water, and puree to get velvety smooth results. If you like, use convenient canned beans, but be sure to rinse them under cold water to wash away some of the salt that is in the canning liquid.
To complete the meal, serve this soup with a salad and some crunchy whole-grain pita chips or breadsticks.