Zucchini Soup

Ingredients

• 16 oz .5 can cannellini beans rinsed drained canned
• 1 cup celery chopped
• 3 cups chicken broth low-sodium
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.3 teaspoon seasoned pepper 
• 14 servings garnishes: radishes crumbled thinly sliced
• 1 teaspoon salt 
• 1.5 pounds zucchini cut into 1/4-inch pieces 5 cups

Equipment

• food processor
• blender
• dutch oven
• immersion blender

Directions

1. Saut chopped celery and onion in hot olive oil in a Dutch oven over medium-high heat 8 minutes or until tender.
2. Add zucchini and next 4 ingredients. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes or until zucchini is tender.
3. Remove from heat, and let stand 20 minutes.
4. Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return soup to Dutch oven, and cook over medium heat 5 minutes or until thoroughly heated.
5. Garnish, if desired.
6. Note: You can also process soup with a handheld immersion blender directly in Dutch oven.