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Green Bean Soup

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Makes: 6 to 8 side-dish servings
Prep: 25 minutes
Cook: 15 minutes
 
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Green Bean Soup

Ingredients

  • 2  14-ounce cans vegetable broth
  • 1  medium onion, chopped (1/2 cup)
  • 1/2  of a vanilla bean, split lengthwise
  • 3  tablespoons butter, softened
  • 3  tablespoons all-purpose flour
  • 1  lb. thin green beans, trimmed and cut into bite-size pieces (3 to 3 1/2 cups)
  •   Steamed Green Beans (see recipe below) (optional)
  •   Herbed Sourdough Breadsticks (see recipe below) (optional)

Directions

1. In a large saucepan, bring the broth, onion, and vanilla bean to boiling; reduce heat. Cover and simmer for 10 minutes or until onion is tender. Discard vanilla bean.

2. In a small bowl, stir together the butter and flour. Whisk into broth mixture. Cook and stir until slightly thickened and bubbly.

3. Add beans to broth mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 7 minutes more or until beans are crisp-tender. Ladle into bowls. If desired, garnish with steamed green beans and serve with Herbed Sourdough Breadsticks. Makes 6 to 8 side-dish servings.

Steamed Green Beans: Place 1/2 pound thin green beans in a steamer basket. Cover and steam over boiling water for 5 to 7 minutes or until tender.

Herbed Sourdough Breadsticks: Preheat oven to 375 degree F. Cut half of a 12-inch sourdough baguette lengthwise into 1/2-inch slices. Cut into 1-inch-wide sticks. Brush cut surfaces evenly with 2 tablespoons olive oil and sprinkle with 1 teaspoon snipped fresh thyme. Place on baking sheet. Bake in the preheated oven for 16 minutes or until golden.

Nutrition Facts

  • Servings Per Recipe 6 to 8 side-dish servings
  • Calories 94,
  • Total Fat (g) 7,
  • Saturated Fat (g) 4,
  • Cholesterol (mg) 16,
  • Sodium (mg) 2,
  • Carbohydrate (g) 11,
  • Fiber (g) 3,
  • Protein (g) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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