This delicious chilled summer soup calls for a swirl of pesto at the last minute.
Chilled Zucchini and Green Bean Soup With a Pesto Swirl
2 tablespoons extra-virgin olive oil
1 small sweet onion, chopped
1 pound zucchini, ends trimmed and thinly sliced
4 cups reduced-sodium chicken broth
1 10-ounce package frozen shelled edamame
1/2 pound green beans, ends trimmed
1/2 teaspoon salt, or to taste
1/4 teaspoon ground white pepper, or to taste
1/4 cup store-bought basil pesto
1/2 cup reduced-fat sour cream (optional)
In a large saucepan over medium-high, heat the oil. Add the onion and zucchini, and saute until very soft, about 10 minutes.
Add the chicken broth, and bring to a boil. Stir in edamame and green beans and simmer, uncovered, until the vegetables are soft, about 20 minutes. Remove from the heat, and cool for 15 minutes.
Transfer the soup, in batches if necessary, to a blender or food processor. Puree, then season with salt and pepper.
Serve soup chilled or at room temperature. When serving, divide the soup among 6 bowls, and swirl a spoonful of pesto into each. Top with sour cream, if desired. Serves 6.
Nutrition information per serving (values are rounded to the nearest whole number): 237 calories; 135 calories from fat; 15g fat (3g saturated; no trans fats); 14mg cholesterol; 15g carbohydrate; 14g protein; 5g fiber; 350mg sodium.