GREEN BEAN PARMESAN SOUP from Lynnette

Extremely simple, with a delicious creamy flavor.  Freezes well; but omit the parmesan cheese  and cream before freezing, add when you warm up the soup.

2 tablespoons (30 ml) olive oil
1 clove garlic, minced
16 oz. (475 g) green beans, trimmed (or get the frozen ones)
2 cups (475 ml) vegetable broth
½ cup ( 120 g) parmesan cheese
¼ cup (60 ml)  cream
Salt and freshly ground black pepper

Put olive oil in saucepan on medium heat, add garlic and cook for 2-3 minutes, stirring frequently. Add green beans and cook for an additional 2-3 minutes, continuing to stir. Now add the broth and bring to a boil, then lower to simmer uncovered for 10-15 minutes, until beans are tender.

Blend well, add parmesan cheese and blend some more. Check seasoning, add salt if needed. Stir in most of cream, saving a little to drizzle on top for garnish.  Grind a little black pepper to finish.

Serves 2.