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Zucchini Butter Bean Bisque
Zucchini Butter Bean Bisque
Ingredients
Makes 4 to 6 servings
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cups fresh or frozen butter beans or lima beans
- 4 cups vegetable broth or water
- 3 medium zucchini, cut into 1/4-inch slices
- 1/2 teaspoon dried marjoram Salt and freshly ground black pepper
- 1/2 cup plain unsweetened soy milk
- 2 tablespoons minced jarred pimiento
Method
- In a large soup pot, heat the oil over medium heat
- Add the onion and garlic, cover and cook until softened, about 5 minutes
- Add the butter beans and the broth
- Cover and cook for 20 minutes
- Add the zucchini, marjoram and salt and pepper to taste
- Bring to a boil, then reduce heat to low and simmer, covered, until the vegetables are soft, about 20 minutes
- Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary and return to the pot
- Stir in the soy milk and taste, adjusting seasonings if necessary
- Reheat over low heat until hot
- Ladle into bowls, garnish with the pimiento and serve
