Garden-Fresh Bean Soup

Cottage Life Recipe Contest Winner, 2003

By Joan MacDonald

• Serves: 4
• Course: Lunch

Ingredients

• 2 tbsp (30 ml) butter
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 medium carrots, peeled and sliced
• 2 cups (500 ml) fresh yellow or green beans, cut in 1
• 2 cups (500 ml) chicken broth
• ¼ cup (60 ml) fresh basil, chopped
• ¼ cup (60 ml) fresh parsley, chopped
• ½-1 tsp (2-5 ml) dried marjoram
• ½ cup (125 ml) cream or milk
• ½ cup (125 ml) Parmesan or cheddar cheese, grated
• salt and freshly ground pepper, to taste
• red pepper, thinly sliced (for garnish)

Preparation

1. Sauté garlic, onion, and celery in butter in a large saucepan for 5 minutes. Add carrots, beans, and broth. Bring to a boil, then reduce heat and simmer 10 minutes. Add basil, parsley, and marjoram. Simmer 10 minutes longer, or until vegetables are tender.
2. Process mixture in food processor or blender until smooth. Return to saucepan. Stir in cream or milk and cheese. Add salt and pepper to taste. Reheat.
3. To serve, ladle into warm soup bowls and garnish with the red pepper slices.
4. Tips:
5. - If soup is too thick, thin with extra cream or milk to desired consistency.
6. - Any combination of yellow and green beans works well.
7. - To prepare the soup ahead and freeze, omit the cream and cheese. When ready to serve, defrost, heat, and stir in cheese and cream.