White Bean and Vegetable Soup
Before you decide which to use, find out the differences between curry powder and Garam Masala.
SERVES 6–8
INGREDIENTS
- 1 small zucchini
- 1 onion
- 2 tablespoons fresh chopped dill
- 3 tablespoon fresh chopped parsley
- 2 cloves garlic
- 1 lemon
- 4 tablespoons oil, divided
- 4 cups cooked Great Northern beans, divided
- 4 cups Potato and Vegetable Broth
- ⅔ cup dry white wine
- 1 teaspoon curry powder or garam masala
- 1 tablespoon water
- Salt and pepper
Cut the zucchini into ¼-inch-thick slices. Chop the onion and herbs. Mince the garlic. Juice the lemon.
In a skillet, heat 2 tablespoons of the oil. Add the onion and sauté on medium for about 3 minutes. Add the garlic and sauté for 2 more minutes. Purée these ingredients in a blender or food processor, along with half of the beans.
Pour the purée into a soup pot and add the rest of the beans, the broth, wine, parsley, dill, and curry (or garam masala). Bring barely to a boil, reduce to a simmer, and cook for 20 minutes.
Using the skillet again, heat the remaining 2 tablespoons of oil. Add the zucchini pieces and the water. Sauté over medium heat, stirring frequently for about 7 minutes.
Add the zucchini to the soup pot, along with the lemon juice. Add water to thin the soup if necessary. Salt and pepper to taste, and simmer for 10 minutes. Serve.
