Summer Squash Soup

THE HARVEST KITCHEN
15Ingredients
30Minutes
430Calories

Ingredients

US|METRIC
  • 2 tablespoons virgin olive oil (extra-)
  • 1 onion (small, minced)
  • 2 celery stalks (large, finely chopped)
  • 1 1/2 cups zucchini (organic, cut into chunks)
  • 1 1/2 cups yellow squash (cut into chunks)
  • 30 ounces beans (cannelliini, rinsed and drained)
  • 1 piece Parmesan cheese
  • 6 cups chicken broth (low-sodium free-range)
  • salt
  • freshly ground black pepper
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons toasted pine nuts
  • 3 garlic cloves
  • 1/2 cup extra-virgin olive oil
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    NutritionView More

    430Calories
    Sodium14% DV340mg
    Fat54% DV35g
    Protein27% DV14g
    Carbs7% DV22g
    Fiber28% DV7g
    Calories430Calories from Fat320
    % DAILY VALUE
    Total Fat35g54%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol<5mg1%
    Sodium340mg14%
    Potassium1000mg29%
    Protein14g27%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber7g28%
    Sugars9g18%
    Vitamin A45%
    Vitamin C70%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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