Monday, January 4, 2010

Zucchini Pesto Soup

This soup is so yummy. You don’t miss the “cream” and all the fat… it’s just gorgeous and satisfying.

1 chopped large onion
3 chopped cloves garlic
3 cups stock (chicken, beef, veggies, fish whatever)
4 zucchini grated or finly chopped
1 -2 cups pureed white beans (depending on how thick you want your soup) pureed with 1 cup fresh basil, olive oil, 1 clove garlic, and 1 tsp salt ( you can substitue spinach leaves, parley, or arugula if you don’t have basil around, it will change the flavor.. but will still be delicous!!!)
Heat olive oil and onion and garlic and saute’ until tender…
add stock and zucchini and bean puree with basil
Sprinkle a little bit of Parmesan or Romano cheese in… (it’s lowfat cheese, and hard cheeses are better for us than soft)
Heat through and ENJOY!!!
I triple this recipe, so I have it on hand for the week… it just gets better and better…
For my kids and hubby, I add a lovely salad with salmon or tuna mixed in, and crusty homemade whole wheat sourdough…
Buono Mangiare!

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