|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||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|
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