Zucchini Soup

This soup was really good. I recommend garnishing with plenty of feta and radishes to give it more flavor.

Zucchini Soup (from Southern Living Magazine)
1 cup chopped celery
1 cup chopped onion
1 tablespoon olive oil
1 1/2 pounds zucchini, cut into 1/4-inch pieces (about 5 cups)
3 cups low-sodium chicken broth
1 (16-oz.) can cannellini beans, rinsed and drained
1 teaspoon salt
1/4 teaspoon seasoned pepper
Garnishes: thinly sliced radishes, crumbled feta cheese

1. Sauté chopped celery and onion in hot olive oil in a Dutch oven over medium-high heat 8 minutes or until tender.
2. Add zucchini and next 4 ingredients. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes or until zucchini is tender. Remove from heat, and let stand 20 minutes.
3. Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return soup to Dutch oven, and cook over medium heat 5 minutes or until thoroughly heated. Garnish, if desired.
Note: You can also process soup with a handheld immersion blender directly in Dutch oven.