In a 6-qt saucepan, heat the butter over medium high heat. Add the celery and onions and sauté until soft, 12 min. Add the zucchini, vegetable broth and salt to pan, bring to a simmer and cook for 10 minutes.
Meanwhile, whisk together the milk and cornstarch; blend into soup. Bring soup back to a simmer, stirring, then add parmesan and pepper. Stir until combined and serve hot.
Cut all vegetable into small pieces.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 71 (54%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||10 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22mg||7 %|
|Sodium 324.6mg||11 %|
|Potassium 342.2mg||9 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 9g|
|Protein 5.8g||8 %|
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Calories per serving: 132
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