I also added "roman beans" for some protein. White beans probably would have been prettier...the picture on the can of these had a nice marbled appearance, but they really just looked like pinto beans.
Anyway, I boiled the green beans til just tender. Sauteed garlic and mushrooms, then added the two kinds of beans, lemon juice and chopped purple basil. Which I really had to revive in an ice bath...the herbs we're getting are dying pretty quickly.
I'd bought a container of buttermilk last week to make the biscuits, and most of it was left. So I made chocolate chip buttermilk muffins, and this soup. Still didn't get rid of all of it!
Pretty easy...sauteed onions and garlic, added chopped red potatoes, a box of vegetable broth, some fresh rosemary, and cooked until the potatoes were done. Mashed some of them in the pot to thicken it, then added about a cup and a half of buttermilk (I tempered the buttermilk by adding some of the hot soup to it first, so it wouldn't curdle).
Never actually used buttermilk like this before, but it was pretty good. Added creaminess without a lot of fat, and a little tangy flavor like sour cream.
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