Creamy Protein-Packed Zucchini Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein-Packed Zucchini Soup

YOUR SOLIN GENERATED RECIPE

Creamy Protein-Packed Zucchini Soup

A velvety, savory zucchini soup enriched with lean chicken, protein-loaded beans, and creamy nonfat Greek yogurt. This comforting bowl blends fresh vegetables and lean protein to deliver a satisfying meal that's light yet nourishing, perfect for a wholesome dinner.

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NUTRITION

453kcal
Protein
48.5g
Fat
8.8g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis

1 small Onion

2 cloves Garlic

3 ounces Skinless Chicken Breast

1/2 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1 teaspoon Olive Oil

Salt & Pepper to taste

Fresh Basil for garnish

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.

  • 2

    Dice the skinless chicken breast into small cubes and add to the pot. Cook until the chicken is lightly browned.

  • 3

    Chop the zucchinis into pieces and add them along with the cannellini beans to the pot.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10-12 minutes until the zucchini is tender.

  • 5

    Remove the pot from heat and blend the soup in batches until smooth, leaving some texture if desired.

  • 6

    Stir in the nonfat Greek yogurt until well incorporated, and season with salt and pepper to taste.

  • 7

    Reheat gently if necessary, then serve hot garnished with fresh basil.

Creamy Protein-Packed Zucchini Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein-Packed Zucchini Soup

YOUR SOLIN GENERATED RECIPE

Creamy Protein-Packed Zucchini Soup

A velvety, savory zucchini soup enriched with lean chicken, protein-loaded beans, and creamy nonfat Greek yogurt. This comforting bowl blends fresh vegetables and lean protein to deliver a satisfying meal that's light yet nourishing, perfect for a wholesome dinner.

NUTRITION

453kcal
Protein
48.5g
Fat
8.8g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis

1 small Onion

2 cloves Garlic

3 ounces Skinless Chicken Breast

1/2 cup Cannellini Beans

1/2 cup Nonfat Greek Yogurt

2 cups Low-Sodium Vegetable Broth

1 teaspoon Olive Oil

Salt & Pepper to taste

Fresh Basil for garnish

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.

  • 2

    Dice the skinless chicken breast into small cubes and add to the pot. Cook until the chicken is lightly browned.

  • 3

    Chop the zucchinis into pieces and add them along with the cannellini beans to the pot.

  • 4

    Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10-12 minutes until the zucchini is tender.

  • 5

    Remove the pot from heat and blend the soup in batches until smooth, leaving some texture if desired.

  • 6

    Stir in the nonfat Greek yogurt until well incorporated, and season with salt and pepper to taste.

  • 7

    Reheat gently if necessary, then serve hot garnished with fresh basil.