Zucchini and Green Bean Soup

I was hospitalized last week with complications of the tumor, so I am just getting back to posting recipes today.  Fortunately, when I came home from the hospital, I had several  varieties of soup in my freezer from which to choose.  While the hospital dietitian had done a fabulous job of trying to accommodate my needs, my homemade soups nourished my body and soul in the ways I needed.  Here's one of the soups I had waiting for me in the freezer.  I don't recall the original source of this recipe, unfortunately. But it combined zucchini and green beans and I was skeptical. I had an abundance of both of these vegetables (including both purple and green beans) in the garden a few weeks ago, so decided to give it a try, and I loved it.  It was especially good after the flavors had melded.   




Purple and green beans.  Purple beans turn green when cooked.

Ingredients:
1 Tablespoon olive oil
1 small onion, diced
2 small cloves garlic, minced
3 medium zucchini, diced


Green zucchini and yellow crookneck squash

4 cups fresh green beans, chopped into 1" slices                   
1 small bunch parsley, chopped
1 Tablespoon or more chopped cilantro
4 cups low-sodium vegetable broth,
(or homemade vegetable stock)
About 4 cups water (enough to cover vegetables)    
Freshly ground pepper
Salt to taste

Preparation:
In a large pot or Dutch oven, heat oil over medium high heat.  Saute onions and garlic.  Add zucchini and beans, and cover with enough broth and water to cover vegetables.  Add salt and apper and bring to a boil, then reduce heat to medium low and let simmer about 10  minutes until vegetables are very tender.  Add the chopped parsley and cilantro and stir in.  Using an immersion blender, puree soup to desired consistency.  Taste and adjust seasonings.  Garnish with a little chopped parsley or cilantro to serve, and if you like, add a little grated Parmesan on top. 

Nutrition:

Servings per recipe: 8                                   
Serving Size: 1 cup
Calories: 55
Total Fat: 0 g
Cholesterol:  0 mg
Sodium: 104 mg
Total Carbs: 12 g
Dietary Fiber: 5 g
Protein: 2