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Cold: Chilled Zucchini, Pesto & Bean Soup

Source of Recipe

www.hungrymonster.com


List of Ingredients

2 tablespoons extra virgin olive oil
1 small onion
1 pound fresh zucchini, thin sliced
4 cups chicken broth
10 ounces frozen lima beans
9 ounces frozen Italian green beans
1/4 cup pesto sauce
1/2 cup lowfat sour cream
salt and pepper to taste


Recipe

In a medium soup pot over moderately high heat, heat oil. Add onions and zucchini and saute‚ until very soft, about 10 minutes. Add chicken broth and bring to a boil. Stir in lima and green beans and simmer uncovered until vegetables are soft, about 20 minutes. Cool slightly and puree in batches in a blender or food processor. Stir in pesto, sour cream, salt and pepper to taste. Serve chilled or at room temperature. ADVANCE PREP: Soup may be refrigerated overnight.