Yes, I puree green beans!!! They're actually delicious! Sort of like guacomole. I like mixing in a few handfuls of baby spinach, some fresh dill--I saw the recipe on fatfree.com. Green beans pureed are also good with fennel (anise). When I say I puree just about everything, I am not kidding! A puree of green beans, zucchini, and celery is pretty good. Sometimes, I'll toss in watercress. Zucchini/spinach is always a good combo. I cannot tolerate cruciferous veggies, but my Mum, who can, is addicted to "broccomole" which is basically just broccoli puree. She also loves that low carb faux potatoes made of cauliflower puree. Heck, I love simmering english cucumbers and adding herbs and some leafies and tossing them in the food processor. Personally, I cannot tolerate peppers and most nightshade foods. I might toss in a handful of alfalfa or radish or clover sprouts, for a little "body" and enzymes.
I do not eat onions and garlic--They really kill me--sulfur!
Re: fruit purees--all the time. Re: precooked fruit before the puree? I generally stick to tropical fruit (papaya, mangoes, kiwis)and berries. They don't need any cooking, although sometimes--often--I like to warm up the puree.
I don't really eat apples/pears/peaches unless in season. Peaches and nectarines, because of their structure don't really need cooking before pureeing. I do not eat citrus fruit as they really trigger me.
Re: soups/veggies/purees. I find that a pureed veggie with a little extra liquid (i.e. water, sea salt or stock/herbs) serves as a veggie soup. The veggie itself is so creamy after being pureed that a "notmilk" liquid is not required, or desired. If I feel more soupy, I add more liquid; If I feel saucier I use less liquid.
I try to eat a salad most days and no, the greens aren't cooked. The dressing, though, may be a fresh raw juice or a puree of veggies/fruits or herbs. Often the salad is topped with sf, or accopanied by sf and always at the end of a meal. One of my favourite "crouton" recipes is basically just roasted squash or herbed turnips. Potatoe works well, too, and mushrooms, and beets, plantain, banana, most tropical fruit. (Mango, papaya).
Sometimes, I'm disgusting and make "veggie sundaes!"
One thing that I find that eases digestion is a little seaweed, i.e. kombu.
I hope this is helpful. I used to be embarrassed re: that I puree the bulk of my diet. Now, however, I have no embarrassment about it whatsoever as I am increasingly energized and full of antioxidants and more than just one colour. I try and think of it as "haute cuisine" without the fat and other triggers. Pureeing makes the fiber more soluable and digestible. It's sinfully delicious and nourishing--I do lots of smoothies too. 
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