Serves 8 (serving size: 1/2 cup soup and 3 tablespoons corn mixture)
Photo: Johnny Miller; Styling: Sarah Smart
2 1/2 cups organic vegetable broth
2 cups shelled fresh butter beans
3/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon black pepper
1 basil sprig
1 garlic clove, crushed
1 tablespoon fresh lemon juice
1/4 cup fresh corn kernels
1/4 cup chopped red bell pepper
1/4 cup chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
How to Make It
Combine first 7 ingredients in a medium saucepan over medium heat; bring to a simmer. Cover and cook 40 minutes or until beans are tender. Discard basil sprig. Reserve 1/4 cup beans; set aside.
Place remaining bean mixture in a blender; add juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Cool slightly; refrigerate 2 hours or until chilled.
Heat a small nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Combine reserved 1/4 cup beans, corn, red pepper, chopped basil, and oil in a small bowl. Divide soup evenly among 8 bowls; top with corn mixture.
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This soup was outstanding! It is amazingly creamy and has no dairy at all!! I've made it 4 times this season and my family keeps asking for more. I used fresh beans and corn from the local farmer's market. The relish is delicious and this soup is perfect for the vegetarians you love!
This was delicious! I had to use dried beans because I couldn't find fresh, and I used a shallot instead of an onion. This wasn't the quickest recipe but could easily be made ahead of time. I cut this recipe down for just my husband and I but will make the full thing next time...this would be great to bring for lunch! I served it with CLs Seared Scallop Salad with Prosciutto Crisps, (also delicious)