Green Bean and Garlic Soup
INGREDIENTS:
3 tb Balsamic vinegar
2 tb Fresh lemon juice
1 tb Olive oil
2 ts Water
1/2 lb Green beans; trimmed (about
-2 cups), 1 1/2" pieces
2 lg Fennel bulbs; trimmed,
-quartered lengthwise,
-thinly sliced crosswise
-(about 2 cups)
4 oz Button mushrooms; (about 2
-cups), trimmed, quartered
2 c Fresh Italian parsley;
-chopped
3 tb Fresh chives; chopped
2 ts Lemon peel; finely grated
3 tb Balsamic vinegar
2 tb Fresh lemon juice
1 tb Olive oil
2 ts Water
1/2 lb Green beans; trimmed (about
-2 cups), 1 1/2" pieces
2 lg Fennel bulbs; trimmed,
-quartered lengthwise,
-thinly sliced crosswise
-(about 2 cups)
4 oz Button mushrooms; (about 2
-cups), trimmed, quartered
2 c Fresh Italian parsley;
-chopped
3 tb Fresh chives; chopped
2 ts Lemon peel; finely grated
Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.
Per Serving: Calories 71; total fat 3 g; saturated fat 0.5 g; cholesterol 0
Printed in
Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.
Per Serving: Calories 71; total fat 3 g; saturated fat 0.5 g; cholesterol 0
Printed in