- 2 small zucchinis
- 2 small summer squash
- 2 carrots (I had not)
- 1 red / yellow bell pepper (green was cheaper)
- 2 tbsp. butter
- 1 tsp. garlic, minced
- 1 yellow onion, chopped
- 4 cups (chicken) broth
- 4 tbsp tomato paste
- 14 oz. can of white beans, rinsed and drained
- pinch (tsp.) of salt
- pinch of ground black pepper
- pinch of thyme
- pinch of oregano
- ½ cup of heavy cream (or half and half)
- Chop vegetables into ½ inch pieces, to cook evenly.
- Melt the butter in large pot, on medium-high. Add the garlic, onions, then vegetables. Sauté 10-15 minutes.
- Add broth, tomato paste, beans, seasonings, and herbs. Bring to a boil, then simmer for 30 minutes until tender.
- Blend with a hand immersion blender (I have not, so I did it in batches).
- Add the cream. Season with salt and pepper to taste.
- Serve with buttered croutons, or a grilled cheese.
I had not carrots, but not a big enough pot anyhow. I had 3 on-the-vine tomatoes, so I used that instead of the tomato paste. I ran out of thyme! One of my favorite herbs! I think this is my favorite in the Ravenels series, but this recipe was extra sumptuous, and I had just collected the ingredients for ratatouille, thinking to make a pan satué version (baking is so hot in my apartment, and I haven’t a real baking dish in fact). I loved the description in the book where this dish was served. Can you imagine a 12 course meal? Now if I only had the makings for a grilled cheese…
I’ve gone back to this recipe multiple times, and every time it has been a hit. This is possibly the best vegetable soup, full stop. And if you pair it with the grilled cheese, it really does fill you up.