• 3/4  cup  sprouted mung beans
• 2  garlic cloves, peeled and trimmed
• 3/4  teaspoon  salt
• 1/2  teaspoon  chopped fresh rosemary (or 1/4 tsp dried)
• 1/4  teaspoon  ground black pepper
• 5  tablespoon  chopped italian parsley
• 2  tablespoon  finely chopped fresh basil leaves
• 1  tablespoon  extra virgin olive oil

Transfer soup to a blender or food processor. Add parsley. Puree until smooth. Reheat soup. Sprinkle with basil and drizzle with olive oil before serving.

Makes 4 servings