2 ½ cups vegetable broth 2 cups fresh butter beans (without shells) ¾ cup chopped onion ¼ teaspoon salt ⅛ teaspoon black pepper 1 basil sprig 1 garlic clove (crushed) 1 tablespoon fresh lemon juice
– ¼ cup fresh corn kernel – ¼ cup chopped red bell pepper – ¼ cup chopped fresh basil leave – 1 tablespoon extra-virgin olive oil
Put the vegetable broth, butter beans, chopped onion, salt, black pepper, basil sprig, and crushed garlic in a medium saucepan. Heat it on medium until it starts to simmer.
Then cover it and let it cook for about 40 minutes until the beans are soft. Remove the basil sprig and keep aside 1/4 cup of beans.
Pour the rest of the bean mixture into a blender. Add lemon juice. Blend until smooth. Let it cool a bit, then refrigerate for 2 hours until it's cold.
Heat a small nonstick skillet over medium-high heat. Add the corn and cook for 2 minutes until it's browned.
Mix the reserved 1/4 cup beans, corn, chopped red pepper, chopped basil, and olive oil in a small bowl.
Divide the chilled soup into 8 bowls. Top each bowl with the corn mixture before serving.