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    You are in: Home / Recipes / White Bean Puree with Zucchini and Herbs Recipe
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    White Bean Puree with Zucchini and Herbs

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Tish's Note:

    This soup is good with dumplings and/or muffins

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    Units: US | Metric


    1. 1
      Heat half the oil in a skillet.
    2. 2
      Add the onion and saute.
    3. 3
      Add the garlic and continue to saute until lightly browned.
    4. 4
      Transfer the mix to a food processor or blender along with about half the beans.
    5. 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. 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. 7
      Stir into soup.
    8. 8
      Adjust with more liquid if too thick.
    9. 9
      Season to taste with lemon juice and salt and pepper and simmer another 10 minutes over a low heat.

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    Nutritional Facts for White Bean Puree with Zucchini and Herbs

    Serving Size: 1 (150 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 208.7
    Calories from Fat 48
    Total Fat 5.3 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 8.6 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 9.5 g
    Sugars 1.7 g
    Protein 10.7 g

    The following items or measurements are not included:


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