White Bean Puree with Zucchini and Herbs

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“This soup is good with dumplings and/or muffins”
1hr 15mins

Ingredients Nutrition


  1. Heat half the oil in a skillet.
  2. Add the onion and saute.
  3. Add the garlic and continue to saute until lightly browned.
  4. Transfer the mix to a food processor or blender along with about half the beans.
  5. Process until smoothly pureed Transfer the puree to a soup pot along with the remaining beans, the liquid, wine, parsley, dill and curry powder.
  6. Bring to a gentle simmer then simmer very gently covered about 20 minutes In the meantime, heat the remaining oil in the skillet and add the zucchini ad water and saute over medium heat, stirring frequently until some of the pieces are lightly touched brown.
  7. Stir into soup.
  8. Adjust with more liquid if too thick.
  9. Season to taste with lemon juice and salt and pepper and simmer another 10 minutes over a low heat.

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