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Title: Summer Squash & White Bean Soup
Categories: Squash, Beans, Vegetables, Dairy, Herbs
Yield: 6 servings

2 tb Butter
2 tb Olive oil
2 lg Sweet onions; chopped
2 cl Garlic; minced
4 md Yellow summer squash; diced
- (abt 6 cups)
32 oz Chicken broth
30 oz (2 cans) cannellini beans;
- rinsed, drained, divided
1/4 c Minced fresh parsley
2 tb Minced fresh tarragon
3/4 ts Salt
3/4 c Plain Greek yogurt

In a 6 qt. stockpot, heat butter and oil over medium
heat. Add onions; cook and stir 6-8 minutes or until
tender. Add garlic; cook 1 minute longer.

Add squash and broth; bring to a boil. Reduce heat;
simmer, uncovered, 10-12 minutes or until squash is
tender. Stir in 1 can of beans, parsley, tarragon and
salt. Puree soup using an immersion blender. Or cool
soup slightly and puree in batches in a blender; return
to pan. Stir in remaining can of beans and heat through.
Top each serving with yogurt.

Sara Hornbeck, Knoxville, Tennessee

Makes 6 servings (2-1/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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