• Cooking Time: 40 - 45
• Servings: 4 - 5
• Preparation Time: 15
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. vegetable Oil
• 2 cloves Garlic
• 1 Jalapeno, seeded and diced
• 1 Red Onion, diced
• 4 Green Onions, sliced
• 2 stalks Celery, diced
• 2 Roma Tomatoes, diced
• 4 C Low Sodium Vegetable Stock
• 360ml Jar Salsa Verde
• 540ml can Cannellini Beans, drained
• 2 C frozen Sweet Corn
• 2 Tbsp. fresh Cilantro, chopped
• Juice of 1 Lime
• Sea Salt / Black Pepper

1. In a large sauce pot set to medium heat, add the butter and vegetable oil until melted and combined. Add the garlic, jalapeno, and a pinch of sea salt. Cook 3 minutes stirring often to avoid burning the garlic.
2. Add the celery, red and green onion, and a good pinch of sea salt / black pepper. Cover and cook 5 – 7 minutes stirring once.
3. Add the tomatoes and a pinch of sea salt and cover. Cook 2 more minutes.
4. Pour in the salsa verde, vegetable stock, corn, and cannellini beans. Season with about ½ Tsp. Sea salt / black pepper. Bring to a slow boil on medium. Once boiled, reduce heat to medium low, cover and simmer 20 minutes.
5. Remove the cover and add the fresh cilantro and lime juice. Simmer uncovered 10 minutes.
6. Taste and adjust salt if desired.
7. Garnish with a dollop of sour cream, shaved Monterey jack cheese, and fresh cilantro. ENJOY!

This soup was my final dish for my FIESTA THEMED menu week at the blog!