Wednesday, September 29, 2010

Zucchini, Leek & White Bean Soup

zuc soup7

I am still hanging on to summer, but since it's a cool rainy fall day, here is my first soup of the season. I have some zucchini left from the farmer's market on Sunday, so I am not totally giving in yet!

This soup is so easy to make, especially using store bought chicken stock and canned beans.

The smokey flavor of the Spanish paprika and Spanish sherry wine vinegar really makes this soup special.

A hand immersion blender is a necessity for soups, I couldn't live without mine.

Fall Zucchini, Leek & White Bean Soup: (adapted from Bitchin Camero)

3 large zucchini, diced
3 large leeks, trimmed and washed (white and light green parts only), sliced thin
6 cloves garlic, peeled and smashed
3 cups of chicken stock
2 cans of white beans (cannellini or any white bean is fine)
1 tsp smoked Spanish paprika (not the sweet Hungarian variety)
1 tsp sherry wine vinegar
salt & pepper

for the basil oil:

2 tbsp fresh chopped basil
3 tbsp of good olive oil

In a large heavy pot, saute your leeks and garlic cloves in olive oil for a few minutes until soft.

Add the diced zucchini and chicken stock and bring to a boil.

Simmer the vegetables for about 5-7 minutes, until the zucchini is tender, but not mushy.

Rinse and drain your beans and add them to the pot. Basically, the soup is done now!

With an immersion hand blender or a regular blender, puree the soup in batches.
I like to keep some of the vegetables and beans whole, so I only puree about half of the pot.

Season with salt & pepper to taste.

Add a splash of sherry vinegar and the tsp of smoked paprika and mix in.

Before serving, swirl a bit of the basil oil on top and serve.


Kate said...

Yum. What a great combination. I love the subtle leek flavor in soups. I would love a bowl even during the current heatwave!

The Japanese Redneck said...

Looks wonderful. It's been nippy the past couple of mornings here.

About time to break out my soup pot too!

The Short (dis)Order Cook said...

Soup weather does seem to be creeping up on us (although I wouldn't be surprised if we were back in the 90s next week). I try to keep a stash of stock in the freezer, or at least the makings of it (carcasses and old veggies, etc.) I am already thinking about what I will do with my current stash. I was looking for something a bit different. This would fit the bill.

RecipeGirl said...

I looooove my immersion blender. I was so excited to get it for Christmas last year. This looks like a delicious soup! said...

This soup sounds do delicious and very healthy too!

kat said...

I'm getting zucchini this weekend to make this!

Anonymous said...

Soup looks super, a welcome break from your strange autumnal sausagefest...

Jen_from_NJ said...

Looks delicious! Strange autumnal sausage fest? What did I miss? I loved your sausage and peppers with eggplant...and your potatoes, sausage and green beans... weird. Great post as always!

Stacey Snacks said...
This comment has been removed by the author.
Proud Italian Cook said...

I'm so making this, I have every single ingredient, plus the weather is getting much cooler starting tonight.

tasteofbeirut said...

this is my kind of soup! plus I see that we share a love for garlic!