Vegan Butter

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

1. In a large soup pot, heat the oil over medium heat
2. Add the onion and garlic, cover and cook until softened, about 5 minutes
3. Add the butter beans and the broth
4. Cover and cook for 20 minutes
5. Add the zucchini, marjoram and salt and pepper to taste
6. Bring to a boil, then reduce heat to low and simmer, covered, until the vegetables are soft, about 20 minutes
7. 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
8. Stir in the soy milk and taste, adjusting seasonings if necessary
9. Reheat over low heat until hot
10. Ladle into bowls, garnish with the pimiento and serve