As summer ends and we move into Autumn, the beans get bigger, and the last of the zucchini needs to be used. At this stage in the garden, I make soups.
The pesto is optional but adds interesting depth to the soup.
In cooler weather, I add the podded white beans to dal, kichadi, rasam, and bisi bele bath; they add warmth and heartily nourish the body.
note to self
Next time, cut the zucchini into rounds!
Early Autumn Zucchini Bean Soup
serves 2 – 3
preparation 1 hour plus 15 mins
ingredients
2 Tbsp ghee
½ cup/70g chopped celery
1 bay leaf
1 Tbsp finely chopped fresh rosemary
1 large twig of thyme
1 medium/145g zucchini, chopped into rounds
1 cup/150g white bean pods (picked from the garden )
2 medium/180g potatoes, chopped
finely grated zest of one lemon
5 cups water
1 tsp fine rock salt
½ tsp freshly ground pepper
serve
steamed kale leaves and basil and dill pesto
preparation
- Place a large pan over medium heat and add the ghee. When it is hot, add the celery, bay leaf, thyme, and rosemary. Allow to sizzle for a few minutes; add the zucchini, beans, potatoes, and zest.
- Add the water, bring up to a boil, turn down the heat, simmer uncovered for 20 minutes, then cover and simmer for another 30 minutes, stirring occasionally, to help the zucchinis break down.
- Once soft, use a potato masher to crush some of the beans and zucchinis. This gives the soup a lovely texture.
- Continue to cook for 5 mins, then season with salt and pepper.
- Place steamed kale and a dollop of pesto in the bottom of a bowl, drizzle with ghee, and then spoon in some soup. Serve with warm sourdough buttered bread.
