Who says soup has to be reserved for cold weather?   It has been warmer than usual,, but this soup went down just fine.   We have made it twice now, and I feel that it’s ready to post.  It is based on yet another Mollie Katzen recipe, but as usual, there are variations made, both for taste and speed of preparation.   Instead of fresh basil, we use dried, which has an altogether different flavor.   This is a light soup, less thick than some of the other entries here, and goes well with fresh vegetables.

Ingredients:

• 2 15 oz. cans cannellini beans
• 7-8 cloves of garlic, diced
• 2 celery stalks, chopped
• 2 carrots, peeled and cut into small pieces
• 3/4 lb. fresh green beans
• 6-8 scallions, diced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons salt (this is somewhat salty; reduce if you like)
• plenty of crushed black pepper
• 3 tablespoons dried basil
• 3 cups vegetable stock
• 3 tablespoons fresh lemon juice
• Parmesan cheese (as topping)
• parsley (for garnish)

Melt the butter with the olive oil.   Sautée the garlic with the scallions.  Mix in the rest of the vegetables and spices and simmer for about 5 minutes over medium heat.  Cover, turn the heat down to medium low and continue to cook for about 10 minutes or so until the vegetables begin to get soft.   Add in the beans and the vegetable stock, and simmer for about 30 minutes.   Add in the lemon juice, simmer for 10 more minutes, and then serve.  Sprinkle the parsley and grated cheese over the top.