Summer-Autumn Soup

I had prepared some cannellini beans, as I wanted to have them in a salad. Coming back home, at night, the temperature had significantly lowered… everything made me feel like having a soup! In the fridge, I found the last zucchini, now a “reminiscence” of summer; and so, in a perfect marriage, I prepared this refreshing soup, a prelude to most winter ones… therefore, autumn and summer, together 🙂 🙂

Ingredients:
(serves 2)
140 gr of cooked cannellini beans
2 small zucchini
1 carrot
1 stalk of celery
1 / 2 shallot
1 bay leaf
extra virgin olive oil to taste
vegetable broth as needed
pepper
salt to taste

Method:
Cut the vegetables into small pieces. Finely slice the shallot and let it fry with a little extra virgin olive oil. Add the chopped vegetables and a bay leaf, and let it season well. When they get nice and golden, add cannellini, simmer them gently, and add the vegetable broth. In this case, I like it quite thick, so I added just a little broth, enough to amalgamate everything. Let it cook for approx. 15 minutes, turn fire off and add a sprinkling of pepper and trickle of  oil… enjoy with some toasted slices of bread. An easy recipe, but I found that cannellini and zucchini go very well, so why not to publish it? 🙂

Chef: Rossella from VeganBlog

1. cassandra78 18 November 2011 at 06:04

   

   Not that easy to find zucchini now, but I’ll try to find them, I jyst want to try them with cannellini as you suggest 🙂

   
   
2. EleonoraNW3 20 November 2011 at 08:20

   

   Nevere thought of mixing cannellini with zucchini… I mix them with fennel and the result is very good, I’ll try it!