This is a good transitional soup for spring; it’s hearty like winter soups, but boasts the fresh flavors of zucchini, parsley, and dill. Taste often to adjust the myriad of flavors to your liking. Consider making any of the muffins on pages 149 to 151 to serve with the soup.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Heat 1 tablespoon of the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are lightly browned.
Step 2
Transfer the onion and garlic to a food processor with about half of the beans and 1/2 cup of the water. Process until smoothly pureed, then transfer back to the pot. Or add half of the beans and 1/2 cup of the water to the pot, insert an immersion blender, and process until smoothly pureed.
Step 3
Stir in the remaining 3 1/2 cups water, remaining beans, wine, paprika, cumin, and chili powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Step 4
Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the zucchini and sauté over medium heat, stirring frequently, until some of the pieces are lightly touched with brown. Stir into the soup, followed by the parsley and dill.
Step 5
Adjust the consistency with enough water to give the soup a slightly thick consistency. Return to a simmer, then season with lemon juice, salt, and pepper. Simmer very gently for 10 minutes longer. If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 180
Step 8
Total fat: 4g
Step 9
Protein: 11g
Step 10
Fiber: 9g
Step 11
Carbohydrate: 31g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 232mg
