MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Squash & White Bean Soup
 Categories: Squash, Beans, Vegetables, Dairy, Herbs
      Yield: 6 servings
 
      2 tb Butter
      2 tb Olive oil
      2 lg Sweet onions; chopped
      2 cl Garlic; minced
      4 md Yellow summer squash; diced
           - (abt 6 cups)
     32 oz Chicken broth
     30 oz (2 cans) cannellini beans;
           - rinsed, drained, divided
    1/4 c  Minced fresh parsley
      2 tb Minced fresh tarragon
    3/4 ts Salt
    3/4 c  Plain Greek yogurt
 
  In a 6 qt. stockpot, heat butter and oil over medium
  heat. Add onions; cook and stir 6-8 minutes or until
  tender. Add garlic; cook 1 minute longer.
  
  Add squash and broth; bring to a boil. Reduce heat;
  simmer, uncovered, 10-12 minutes or until squash is
  tender. Stir in 1 can of beans, parsley, tarragon and
  salt. Puree soup using an immersion blender. Or cool
  soup slightly and puree in batches in a blender; return
  to pan. Stir in remaining can of beans and heat through.
  Top each serving with yogurt.
  
  Recipe by: Sara Hornbeck, Knoxville, Tennessee
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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