Summer Squash and Bean Soup

A hearty seasonal soup that tastes way better than it looks...please believe me!

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Summer Squash and Bean Soup

Serves about 4-6

Ingredients:

Cooking oil

- I used virgin coconut oil to add a little coconut flavor

1 large onion, diced

1 large summer squash, cubed

- This one was quite large, so 2 medium would be great too

1/4 cup cooking wine

2 tsp. garlic better than bouillon

1 tsp. fresh thyme

Pinch of fresh tarragon (optional)

1 can beans

- I used black beans because that was what I had

- Pinto or garbanzo would make a more appealing color I presume

Water

1 medium head of broccoli, finely chopped and lightly steamed

- I wanted to have a little texture so I added the broccoli after the food processor

Directions:

1. Heat cooking oil in a pot. Cook onion until they begin to soften.

2. Add squash and cook until tender.

3. Add wine, bouillon, and herbs. Cook until the herbs are fragrant and the wine has cooked off a bit.

4. Pour the mixture into a food processor. Add beans and blend until smooth.

5. Return the soup to the pot and stir in water until you reach your desired consistency.

6. Stir in broccoli and heat until softened and warmed through.

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As soup always is, this recipe was a great way to use to vegetables and herbs on hand before our next CSA arrived. Try it with some chopped carrot, coconut milk, or whatever you have available. Maybe a little fennel, maybe some mushrooms, a little smoked paprika...I don't know, could be tasty.

ENJOY!