Recipe Summary:

• Preparation Time: 30 minutes
• Number of Servings: 6
• Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:

• 1 cup chopped shallots
• 1/2 cup chopped green onion
• 2 garlic cloves, minced
• 4 medium zucchini, chopped
• 2 small yellow summer squash, chopped
• 1 cup peeled and cubed Idaho potatoes
• 4 cups low sodium vegetable broth
• 2 cups chopped kale
• 1 tsp dried tarragon
• 1/2 cup fat-free half and half
• 6 thin slices zucchini (for garnish)
• 6 thin slices yellow summer squash (for garnish)

Directions:
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute shallots, green onions, and garlic until tender. Add chopped zucchini, yellow squash, and potato. Saute for 5 to 8 minutes. Add stock, kale, and tarragon to saucepan; heat to boil and reduce heat to simmer, covered, until vegetables are tender about 10 to 15 minutes. Process soup in food processor or blender until smooth and return to saucepan. Stir in half and half. Serve warm or chilled with a slice of zucchini and summer squash.