Top Eight Free: Your Guide to Allergy-Free Eating

2 cups dried lima beans, soaked overnight

3 tablespoons olive oil

5 cloves garlic, minced

1 small onion, chopped

½ teaspoon dried crushed red pepper

½ teaspoon dried rosemary, crumbled

2 cups chicken or vegetable broth

2 zucchini, sliced into half moons (about 3 cups)

Rinse and drain soaked beans.   Put in 3-quart saucepan and barely cover with water.  Bring to a boil, reduce heat, cover, and simmer briskly for 40 minutes until softened. 

In a small frying pan, sauté onion in olive oil until translucent (about 5 minutes).  Add crushed red pepper and garlic, sauté for another minute.  Remove from heat and add to beans, along with rosemary and chicken broth.   Bring to a boil again.   Reduce heat, cover, and simmer for 20 minutes.  

Pour half of soup into a blender or food processor and puree until smooth and creamy.  Return to pot. Alternately, use a hand-held blender stick to partly puree the soup.  Add zucchini and simmer for 15 minutes until tender. 

© 2007 Jeanette Bradley