Garden-Fresh Bean Soup
Cottage Life Recipe Contest Winner, 2003
By Joan MacDonald
- Serves: 4
- Course: Lunch
- 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)
- 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.
- 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.
- To serve, ladle into warm soup bowls and garnish with the red pepper slices.
- - If soup is too thick, thin with extra cream or milk to desired consistency.
- - Any combination of yellow and green beans works well.
- - To prepare the soup ahead and freeze, omit the cream and cheese. When ready to serve, defrost, heat, and stir in cheese and cream.