Cilantro White Bean Lime Soup

Adapted from Teacher by Day Chef by Night

3 cans cannellini beans (drained and rinsed)
2 limes (juice and zest)
3 cloves garlic (chopped)
3 tablespoons extra virgin olive oil
3 cups vegetable (or chicken) stock
1/4 cup heavy whipping cream
1/3 cup chopped onion
a good handful of cilantro (chopped) (1/2 cup or so)
salt and pepper to taste
In a stock pot, combine the oil, onion, and garlic. When onions and garlic cook down a bit, add the beans and lime zest. Cook for another minute or two.

Add in the stock. Then add the cilantro and lime juice.

Cover with a lid and bring to a slight boil. Reduce heat to low and simmer for another 5 minutes.

Add heavy whipping cream.

Use an immersion blender to make the soup creamy and smooth. Season with salt and pepper. Enjoy!

** Luke and I love this soup. It is so different than anything I've ever tasted. The lime is quite tart, so if you don't want punch you may want to go a bit less with it.