As the summer ends and we move into Autumn, the beans get bigger, and the last of the zucchini need to be used. It is at this stage in the garden I make soups.




I add the podded white beans to dal, kichadi, rasam and bisi bele bath; they give warmth and heartiness to the body in the cooler weather. The pesto is optional; it adds an interesting depth to the soup.
Note to self, next time cut the zucchini into rounds!
Early Autumn Zucchini and 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
to serve, steamed kale leaves and basil and dill pesto
preparation
1. 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.
2. 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.
3. Once soft, use a potato masher to crush some of the beans and zucchini. This gives the soup a beautiful texture.
4. Continue to cook for 5 mins, then season with salt and pepper.
5. 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.

