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!
- 1 (16 oz.) bag extra fine green beans or fresh beans
- 2 large cloves of garlic, minced
- 3 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 4 cups vegetable broth (you may also use chicken broth)
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Romano cheese
- 1/2 cup half and half or heavy cream for a richer taste
- 1/4 Tbsp. - 1/2 Tbsp. sea salt
- 1/4 tsp. freshly cracked black pepper
- more cheese for garnish if desired
- In a medium pot, warm the butter and olive oil and saute the green beans for about 5 minutes. About 9 minutes for frozen beans.
- Add the garlic, stir and saute until fragrant, about 2 minutes.
- Slowly add the vegetable broth, sea salt and black pepper, stir and cover and simmer on low for 15 to 20 minutes.
- Turn off the heat and let cool slightly.
- Remove the beans to a blender or food processor carefully and puree.
- I let the soup cool a bit before this step.
- Return the pureed beans and garlic to the pot and add the half and half and cheeses.
- Stir well, cover and heat on low until the soup is hot, but being careful not to burn it.
- Serve warm with extra cheese and bread.
- Serves 8.
*Recipe adapted from The Soup Bible
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