White-Bean Zucchini Soup

Ingredients

• 4 oz bacon coarsely chopped
• 6 servings bell pepper black
• 57 oz .5 can cannellini beans drained and rinsed canned
• 0.5 cup chives or fresh chopped
• 1 quart chicken broth reduced-sodium
• 1 large onion chopped
• 2  scallion greens thinly sliced for garnish
• 1 cup whole-milk yogurt plain for serving
• 2 small zucchini diced

Equipment

• bowl
• frying pan
• sauce pan
• potato masher
• slotted spoon

Directions

1. In a large saucepan, cook bacon over medium heat, stirring often, until crisp, about 5 minutes.
2. Transfer with a slotted spoon to a small plate.
3. Add zucchini to pan and cook, stirring occasionally, until lightly browned, about 2 minutes.
4. Transfer, using a slotted spoon, to plate with bacon.
5. 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.
6. 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.