Welcome to May! The weather is slowly getting warmer and the first of my daffodils have blossomed and I am sure my tulips (my absolute favorite) aren’t far behind. I have been busy working up the soil in my garden and planting a few Spring vegetables. I like to bring as much fresh food to the dinner table as possible, and when my garden is in full swing, I love cooking with the fresh food that our family grew. Have you been busy outdoors? What are your favorite flowers or plants in bloom right now?
I haven’t planted my beans in the garden yet, but since this month is a busy one, I was on a mission to find a simple soup to make that had some pretty Spring color to it. I was given The Soup Bible cookbook as a gift a few years ago and I kind of forgot it was on our bookshelf. I was organizing books the other day and stumbled upon it again. I can’t believe I forgot about it!
It’s a wonderful book, with a ton of soup recipes, complete with big, beautiful photos. I found a green bean soup that looked simple, so I slightly adapted it into my own recipe.
This flavorful Garlicky Green Bean & Parmesan Soup was even better than I had hoped. I didn’t have fresh green beans on hand, so I used a bag of extra fine green beans that I had in the freezer. Super convenient!
The beans and fresh garlic were then sauteed in butter and a little olive oil, simmered in vegetable broth, pureed in the blender and then warmed with cream, Parmesan and Romano cheeses. I topped my soup with a little extra cheese because I think more cheese always makes everything better!
My whole family loved this soup- even the children, and I served it with a hearty loaf of whole wheat french bread for a satisfying week night dinner. This has become one of my favorite soups and I will be making again very soon! If you are looking for a pretty and simple meal this Spring, give this one a try!