String Bean Puree Soup

Description

Perfect for lunch. Pureed soup is not only delicious but also very healthy! Especially when made with beans and zucchini. Zucchini will make the soup richer, while squash will add tenderness. Herbs and spices will give it a touch of piquancy. To make the soup thicker and more appetizing, I recommend preparing it with broth. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Chop the onion and mince the garlic (you can slice the onion into half-rings and finely chop the garlic). Heat olive oil in a heavy-bottomed pot or saucepan and sauté the vegetables until golden brown.

2. 2

   Step 2

   I recommend pre-cutting and preparing zucchini or squash, as well as beans, before cooking. I cut the squash into cubes and chopped the beans into pieces. Add the chopped vegetables to the onion and garlic. Pour in water and broth—enough to just cover the vegetables, but not more.

3. 3

   Step 3

   Salt and pepper, bring to a boil, then reduce the heat and simmer for about 10 minutes, until the vegetables become tender.

4. 4

   Step 4

   Add chopped parsley, coriander, and spices to taste. Then, using a blender, puree the vegetables into a smooth mixture. You can adjust the consistency by adding broth: the more you add, the thinner the soup will be.

5. 5

   Step 5

   You can serve the ready-made green bean soup puree with herbs, croutons, and grated Parmesan cheese.