Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1.5 lbs fresh green beans, trimmed and cut into 1-inch pieces
  • 1 medium Yukon Gold potato, peeled and cubed
  • 6 cups low-sodium vegetable broth
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Heat the butter or oil in the pot over medium heat. Add the diced onion and carrots, cooking for 5–7 minutes until the onions are translucent and the carrots have softened. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Add the trimmed green beans and cubed potatoes to the pot. Pour in the vegetable broth, salt, and pepper. Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, or until the potatoes are fork-tender and the beans are a deep, softened green.
  3. Remove the pot from heat. Use an immersion blender to puree the soup until it reaches a velvety consistency. Stir in the fresh lemon juice and chopped parsley.