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Export 8 ingredients for grocery delivery
Step 1
1 In a large pot over medium-low heat, heat the oil until shimmering
Step 2
2 Add the onion, garlic, salt and pepper and cook, stirring, until just tender, about 2 minutes
Step 3
3 Add the zucchini and broth, increase the heat to high and bring to a boil
Step 4
4 Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the zucchini is very soft, about 10 minutes
Step 5
5 Stir in the beans, tarragon and lemon zest, and remove from the heat
Step 6
6 Let the soup cool completely, then add the yogurt and, using an immersion blender (or a regular blender), puree until smooth
Step 7
7 Taste, and season with additional salt, if desired
Step 8
8 Transfer to a lidded container and refrigerate for at least 2 hours, or until thoroughly chilled
Step 9
9 When ready to serve, ladle the soup into individual bowls and garnish each with a few tarragon leaves
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