Green Bean Soup
A light, elegant, cooling soup.

Sauté for approximately 5 minutes:
    3 tablespoons olive oil
    1 medium onion, minced
    2 cloves garlic, peeled and minced

Add:
    2 cups red potatoes, cut into 1⁄2" cubes
    4 cups green beans, trimmed and cut into 1" pieces
    2 cups fresh tomatoes, diced
    4 cups water

Bring to a boil and add:
    2 tablespoons vegetable broth powder

Simmer for 30-45 minutes or until vegetables are tender. Let cool for 10 minutes, then pour soup into food processor, add these ingredients and purée:

1 cup packed fresh parsley leaves
    2 cloves garlic, peeled
    1 teaspoon salt, or to taste
    1⁄ 2 teaspoon black pepper, or to taste
    1 tablespoons fresh lemon juice
    2 teaspoons maple syrup (optional)

Serve warm or at room temperature.

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