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.

　　

Ingredients

6 to 8 servings

　　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

　　

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

　　Vegan Soups and Hearty Stews for All Seasons