BY CASSANDRA HAMMERSTONE
September 2024
Every year I forget that September isn’t quite yet autumn. I know I’m in good company with the rest of you not-so-patiently waiting for a bit of chill in the air, especially if you live in a southern state, as I do. Still, I’m ready to revive the practice of making a weekly pot of soup on Sundays even during these in-between weeks.
Zucchini from the last of the harvest, a handful of any herbs still growing on your windowsill and cannellini beans from the pantry are mostly all you’ll need to make this hearty but bright white bean soup that will take you through these transitional days.
Sweat chopped onion in butter over medium heat until it’s soft and translucent, then add in chopped garlic and cook until just fragrant.
Add half-inch thick rounds of zucchini, two cans of rinsed and drained white beans or cannellini beans and a handful of herbs. I love the combination of tarragon and dill. The tarragon has a distinct anise flavor that balances the brightness of the dill with earthy notes that bridge the gap between summer and autumn. That said, you can swap it for anything you may prefer, like fresh basil, parsley or thyme.
The tarragon has a distinct anise flavor that balances the brightness of the dill with earthy notes that bridge the gap between summer and autumn.
The recipe calls for up to four cups of stock, but start with three, which should be enough to just cover the vegetables. Simmer for about 10 to 15 minutes, or until the zucchini is fully softened. Chicken stock and vegetable stock are interchangeable in this recipe. Use what you prefer or have on hand.
Puree the soup with an immersion blender, or in batches with a high-powered traditional blender. If the soup is too thick, adjust by adding the remaining stock incrementally and season to taste.
This is a thick and hearty soup that begs for a loaf of crusty bread to dip. Serve it plain or top with crème fraiche or sour cream. I love to add a drizzle of fruity, rich olive oil, as well, and a handful of roasted pepitas or sunflower seeds if I have them.
HERBED ZUCCHINI AND WHITE BEAN SOUP
Season: Autumn
Makes four to six servings
Ingredients
2 tbsp butter
1 medium onion, chopped
2 large garlic cloves, minced
2 lb zucchini, sliced into ½-inch rounds
2 cans white beans or cannellini beans, drained and rinsed
½ cup fresh tender herbs, preferably tarragon and dill
3 to 4 cups vegetable or chicken stock
Sour cream or crème fraiche, for topping
Roasted pepitas, for topping
Olive oil, for topping
PREPARATION
Melt the butter in a large saucepan over medium heat. Add the onions and a pinch of salt; cook, stirring occasionally until the onions are soft, about five to seven minutes. Add the garlic and cook stirring constantly, until fragrant, about one minute more.
Add the zucchini and one quarter teaspoon of salt. Sweat the zucchini until soft, about three minutes. Add the herbs, white beans and three cups of stock. Simmer until the zucchini is tender, 10 to 15 minutes.
Remove from the heat and blend the soup using an immersion blender, or in batches using a high-powered blender, until fully pureed. If the soup is too thick, incrementally add up to one additional cup of stock until the desired consistency is reached. Season to taste.
Serve with optional toppings such as a drizzle of olive oil, a spoonful of sour cream or crème fraiche, and roasted pepitas.
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