Ingredients

• 3 green plantains, peeled (see Tip)
• 1 teaspoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup finely chopped fresh cilantro, divided
• 8 cups reduced-sodium chicken broth
• 1 1/2 cups water
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 8 teaspoons finely shredded Parmesan cheese
• 8 lime wedges

---

Cooking Directions

Step 1

Shred plantains using the large holes of a box grater.

Step 2

Heat oil in a large saucepan over medium heat. Add garlic and 1/4 cup cilantro; cook, stirring, until the garlic is softened, 1 to 2 minutes. Add broth and water and bring to a boil. Stir in plantains and reduce heat to a simmer. Simmer until the plantains are tender and the soup is thickened, 25 to 30 minutes. Stir in the remaining 1/4 cup cilantro and season with salt and pepper. Sprinkle each serving with 1 teaspoon Parmesan cheese and garnish with a lime wedge.