Red Bean Puree with Zucchini

Name: Red Bean Puree with Zucchini
Yield: 6 to 8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 2 cloves garlic, minced; Two 16-ounce cans small red beans, drained and rinsed, or 4 cups well-cooked small red beans (about 1 2/3 cups dried); 4 cups water or cooking liquid from beans; 1/4 cup dry white wine; 2 teaspoons paprika; 2 teaspoons ground cumin; 1 teaspoon chili powder, or more to taste; 1 medium zucchini, quartered lengthwise and cut into 1/4-inch slices; 1/4 cup chopped fresh parsley or cilantro, or more to taste; 1/4 cup chopped fresh dill; Juice of 1/2 to 1 lemon or lime, to taste; Salt and freshly ground pepper to taste

December 9, 2011

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 notes

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