Ingredients
| Quantity | Ingredients |
|---|---|
| 4 1/2 cups | chopped zucchini (about 1 1/2 pounds) |
| 2 cups | fat-free, less-sodium chicken broth |
| 1 cup | chopped red onion |
| 3/4 cup | chopped celery |
| 2 tbsp | red cooking wine |
| 1/2 tsp | salt |
| 1/2 tsp | chopped fresh dill |
| 1/8 tsp | black pepper |
| Dash of ground nutmeg | |
| 1 | garlic clove, minced |
| 1 cup | fresh baby spinach, packed |
| 1/2 cup | fat-free half-and-half |
| 1/2 cup | grated fresh Asiago cheese |
Directions
Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until zucchini is tender. Stir in spinach; cook 1 minute or until spinach wilts. Let stand 5 minutes.
Place half of zucchini mixture in a blender, and pulse until coarsely pureed. Pour pureed zucchini mixture into a large bowl. Repeat the procedure with remaining zucchini mixture. Stir in half-and-half. Ladle soup into bowls; sprinkle with cheese.
Makes 6 servings.
Nutrition information per 1 cup soup and 4 teaspoons cheese: CALORIES 91(30% from fat); FAT 3g (sat 1.8g,mono 0.8g,poly 0.2g); IRON 1.4mg; CHOLESTEROL 8mg; CALCIUM 139mg; CARBOHYDRATE 9.7g; SODIUM 520mg; PROTEIN 6.1g; FIBER 2.6g
Source: find.myrecipes.com