White Bean Puree with Zucchini and Herbs
Source: Vegetarian Soups for All Seasons by Nava Atlas
Servings: 6-8

2 tablespoons canola oil, divided
1 large onion, chopped
1 clove garlic, minced
4 cups well-cooked or canned Great Northern Beans (from about 1 2/3 cups raw or two 1 pound cans, drained and rinsed), divided
4 cups cooking liquid from beans, light vegetable stock or water with 1 vegetable bouillon cube
1/4 cup dry white wine
3 tablespoons each chopped fresh parsley and minced fresh dill
1 teaspoon good quality curry powder or garam masala
1 to 2 medium zucchini
1 tablespoon water
juice of 1/2 to 1 lemon, to taste
salt and freshly ground pepper to taste.

Heat half the oil in a skillet. Add the onion and saute over moderate heat until it is translucent. Add the garlic and continue to saute until the mixture is lightly browned. Transfer the mixture to a food processor or blender along with about half of the beans. Process until smoothly pureed.

Transfer the puree to a soup pot along with the remaining beans, the liquid, stock, or water, wine, parsley, dill and curry powder or garam marsala. Bring to a gentle simmer, then simmer very gently, covered for 20 minutes.

In the meantime, cut the zucchini lengthwise into quarters, then into 1/4 inch thick slices.

Heat the remaining oil in the skillet. Add the zucchini and water and saute over medium heat, stirring frequently, until some of the pieces are lightly touched with brown. Stir into the soup. Adjust the consistency of the soup with more liquid if too thick.

Season to taste with lemon juice, salt and pepper and simmer for another 10 minutes over very low heat. If time allows, let the soup stand off the heat for at least an hour, then heat through before serving.