Gluten Free Green Bean Soup with Cilantro

Gluten free cooks who focus on produce rather than packaged foods, need a collection of recipes in every category. As a gardener, this hearty Green Bean Soup with cilantro is a unique recipe that's been on my list for decades. I make it in late summer and early fall when locally grown green beans are abundant. Beans from a friends garden are always my first choice. Remember, the fewer labels you're reading, the better you're eating.

I love a soup and salad dinner, and it's even better when I serve it with something warm from the oven. That might be homemade buttermilk biscuits, cheese drop biscuits or even savoury herbed scones.

Ingredients

Treat yourself to real Parmigiano-Reggiano from Italy, or the slightly less expensive Grana Padano. Both are worth it in my opinion. No label to read! Buy a large block and divide it into two containers. This decreases the chance of cross contact from cutting boards and partially clean knives so your cheese will last for months.

• Onion & olive oil - The typical starting point of so many delicious dishes including this soup.

• Gluten free chicken stock - The brands change over time so I choose one with a certified gluten free label.

• Canned tomatoes - It may seem like you should use fresh tomatoes in this recipe and you certainly can. I prefer to enjoy those fresh so canned tomatoes is my choice.

• Green beans - As fresh as you can find. From a nearby garden or farmer's market is best.

• Cauliflower & potatoes - These make this a hearty soup, great for cool evenings at the end of summer and into fall.

• Cilantro - A must for me, it gives this soup it's unique flavour.

• Parmesan cheese or leftover rinds - This recipe is one of the reasons I save my Parmesan rinds in the freezer. They are also handy when you want to add some cheese but don't have any.

See recipe card for complete ingredient list and exact amounts.

Get The Tools

For the everyday home cook like me, the largest pot in a typical set of pots is perfect for making soup. Modern Dutch ovens are those gorgeous Le Creuset enamelled cast iron pots. They're heavy and expensive but will last for a lifetime of cooking. For a fraction of the cost you can buy a lesser quality enamelled cast iron Dutch oven and it would last at least half a lifetime.

A Year of Homemade Soup

Cooking with seasonal ingredients is the best strategy to create variety in your everyday meals. Thirty plants a week is the current recommendation for a healthy gut and soup can help get you there. Challenge yourself to make a new soup every month following what's in season.

I don't follow this exact list but it reminds me I can make a different soup anytime so I never get bored with my meals. Find your favourites and do the same.

• JANUARY - French Onion Soup
• FEBRUARY - Lentil and Red Pepper Soup
• MARCH - Leek and Split Pea Soup with Pistou
• ARPIL - Italian Fish and Shellfish Soup
• MAY - Vietnamese Lemongrass Chicken Noodle Soup
• JUNE - Thai Spicy Shrimp Soup
• JULY - Farm To Table Gazpacho
• AUGUST - Green Bean Soup with Cilantro
• SEPTEMBER - Roasted Tomato Soup
• OCTOBER - Butternut Squash Soup with Poblano Chiles
• NOVEMBER - Noodle Soup with Peanut Sauce
• DECEMBER - Soup From Leftover Turkey