logo  
in mamas kitchen dot com©
home mothers recipes food is art seasons membership
submit your recipes, click here     
breakfast soup recipes dessert

Chilled Zucchini, Two Bean And Pesto Soup

Clear and refreshing on a hot summer's day.  Pesto is one of soup's best friends.

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 pound fresh zucchini, in bite-sized cubes
  • 4 cups chicken broth
  • 1 package frozen lima beans; (10 ounces)
  • 1 package frozen italian style green beans (9 ounces)
  • 1/4 cup prepared pesto sauce
  • 1/2 cup sour cream
  • Salt and freshly milled black pepper to taste

 

 

Method

In a medium, heavy-bottomed Dutch oven or stock pot, heat oil over medium high heat. Stir in onions and zucchini and saute until very soft but not browned, about 10 minutes.

Pour in chicken broth and bring to a boil. When boiling, stir in lima and green beans, allow to return to the boil, then lower heat to a strong simmer.  Cook, simmering, uncovered, until  vegetables are soft, about 20 minutes.

Cool slightly just so soup is workable, and puree in batches in a blender or food processor.

By now the soup should be room temperature.  Stir in pesto, sour cream, salt and pepper to taste. Serve chilled or at room temperature.  

Serves: 4 to 6  

Contributor: pat ciesla

more recipes using pesto

more soup recipes

chilled soups

more zucchini recipes

 

top of page

 

Google

©inmamaskitchen.com         membership agreement