Quick Double Bean Soup

Name: Quick Double Bean Soup
Ingredients: 1 Tbsp. butter; 1 c. chopped onions; 1 lb. green beans, trimmed and coarsely chopped; 1 clove garlic, crushed through press; 1 1/2 c. chicken broth; 1 1/2 c. water; 1 (19 oz.) can cannellini (white kidney) beans, rinsed and drained; 1 tsp. salt; 1/8 tsp. pepper; 1/8 tsp. cayenne pepper; 1 Tbsp. lemon juice; 1/2 tsp. grated fresh ginger; 1/4 tsp. grated lemon zest; 1/4 c. sour cream

14 ingredients

8 steps

Ingredients

1 Tbsp. butter
1 c. chopped onions
1 lb. green beans, trimmed and coarsely chopped
1 clove garlic, crushed through press
1 1/2 c. chicken broth
1 1/2 c. water
1 (19 oz.) can cannellini (white kidney) beans, rinsed and drained
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. cayenne pepper
1 Tbsp. lemon juice
1/2 tsp. grated fresh ginger
1/4 tsp. grated lemon zest
1/4 c. sour cream

Directions

1

Heat butter in large saucepan over medium heat.
2

Add onions and cook, stirring frequently, until golden but not brown, about 8 minutes.
3

Add green beans and garlic; stir to coat with butter. Add broth, water, cannellini beans, salt and the peppers.
4

Heat to boiling.
5

Reduce heat and simmer, covered, for 15 minutes. Process soup in batches in food processor or blender until finely pureed.
6

Return to saucepan and stir in ginger and lemon zest. Heat through.
7

Mix sour cream and pepper sauce in small bowl. Stir lemon juice into soup and adjust seasonings.
8

Ladle soup into bowls and top with dollop of sour cream mixture.