Green Bean Soup with Cilantro
This hearty Green Bean Soup with cilantro is a recipe I look forward to making when I have fresh green beans from the garden, anyone's garden.
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Ingredients
- 2 cups chopped onion
- ¼ cup olive oil
- 4 cups gluten free chicken stock
- 4 cups water
- 1 can tomatoes, diced (14 oz/398 ml)
- 1 lb green beans cut into ½ inch lengths
- 2½ cups cauliflower, separated into small flowerets
- ½ lb red potatoes, diced
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 garlic cloves, crushed
- 1 cup loosely packed cilantro
- ½ cup grated Parmesan cheese or 2-3 Parmesan rinds
Instructions
- In a large soup pot heat oil over medium-low heat. Add onion and cook for 10 minutes, stirring occasionally.
- Add stock, tomatoes and water. Bring to a boil.
- Add beans, cauliflower, potatoes, salt and pepper. Bring back to a boil then reduce heat and simmer for 15 minutes.
- Transfer 1½ cups of cooked vegetables plus ½ cup liquid to a 4-cup measuring cup. Add garlic and cilantro, puree until smooth. Pour mixture back into pot.
- Add cheese and/or Parmesan rinds and simmer for 5-10 minutes.
- Taste and adjust seasoning. Serve.