White-Bean Zucchini Soup

Name: White-Bean Zucchini Soup
Ingredients: 3 strips bacon (4 oz.), coarsely chopped; 2 small zucchini, diced; 1 large onion, chopped; 3 (19 oz.) cans cannellini beans, drained and rinsed; 1 quart reduced-sodium chicken broth; 1/2 cup chopped fresh chives or; 2 scallion greens, thinly sliced, for garnish; Black pepper; 1 cup plain, whole-milk yogurt, for serving

9 ingredients

3 steps

Ingredients

3 strips bacon (4 oz.), coarsely chopped
2 small zucchini, diced
1 large onion, chopped
3 (19 oz.) cans cannellini beans, drained and rinsed
1 quart reduced-sodium chicken broth
1/2 cup chopped fresh chives or
2 scallion greens, thinly sliced, for garnish
Black pepper
1 cup plain, whole-milk yogurt, for serving

Directions

1

In a large saucepan, cook bacon over medium heat, stirring often, until crisp, about 5 minutes. Transfer with a slotted spoon to a small plate. Add zucchini to pan and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer, using a slotted spoon, to plate with bacon.
2

Add onion to rendered fat in saucepan. Cook, stirring, about 4 minutes, until golden and softened. Stir in beans and broth and bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer soup for 15 minutes.
3

Coarsely mash beans with a potato masher to thicken soup slightly (do not overmash). Stir in reserved cooked bacon and zucchini and simmer for 2 minutes to blend flavors. Stir in chives and season with pepper. Spoon soup into bowls and serve with dollops of yogurt.