Quick Double Bean Soup

• 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

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.

butter, onions, green beans, clove garlic, chicken broth, water, cannellini, salt, pepper, cayenne pepper, lemon juice, ginger, lemon zest, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448853 (may not work)