White Bean & Zucchini Soup

If your dying for a little taste of fall in the middle of the summer this recipe is perfect for you. Not only is this recipe vegan, but its hearty enough to fool your taste buds.

Another great addition for this recipe is to sauteed Leeks and puree the beans to give it a creamy base. Add some croutons and you have the perfect summer soup.

White Bean & Zucchini Soup

Serves 6, recipe courtesy of April Bloomfield of The Spotted Pig, NYC

• 1 lb. white coco beans or cannellini beans
• 5 whole garlic cloves
• 1 sprig sage
• 1 Holland chili
• Sea salt
• 1 1/2 cups extra-virgin olive oil plus more for garnish
• 3 medium onions, diced
• 2 tsp. finely chopped garlic
• 1 tbsp. chopped oregano
• 2 to 3 lb. fresh zucchini or seasonal squash
• 1 cup white wine
• Fresh parsley, chopped

1. Place beans in a pot with enough cold water (about 1 quart) to cover double their height. Over low to medium heat, cook for 2 hours, or until beans are tender, not allowing water to boil. Add whole garlic cloves, sage, and Holland Chili.

2. Once beans are cooked, and as they cool, season with sea salt and stir in 1/2 cup olive oil. Remove 1 quart beans and cooking liquid. From that, take 1 cup beans and puree until smooth in a blender; add back to the original quart. Remove Holland chili, peel, seed, chop, and mix with beans.

3. Sweat off onions in 1/2 cup olive oil over low heat until they’re soft and almost caramelized. Once onions are cooked down, add 1 teaspoon chopped garlic and fry until brown, then add oregano. Combine onions and beans. Bring to a boil and simmer for 15 to 20 minutes.

4. Saute squash and remaining 1 teaspoon chopped garlic in 1/2 cup olive oil for 20 minutes, or until soft. Add white wine and allow to cook off. Season with sea salt to taste. Combine squash with bean-soup base and cook again for about 30 minutes. To finish, garnish with chopped parsley and a healthy dose of olive oil.

Photo courtesy of Corbis Images.