Basque Potato And Green Bean Soup With Garlic
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds russet potatoes, peeled and cut into 2-inch cubes
- Kosher salt
- 6cups water
- 1pound green beans, trimmed, cut on the slant into 2-inch lengths
- 6tablespoons olive oil
- 6large cloves garlic, thinly sliced
- Freshly ground black pepper
Nutritional analysis per serving (6 servings)
243 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 1036 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes, one tablespoon of salt and the water in a large saucepan over medium-high heat, cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 minutes.
- Step 2
While the beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about five to eight minutes. Remove from the heat and reserve.
- Step 3
When the beans and potatoes are cooked, add the garlic and olive oil to the soup and stir. Season to taste with salt and pepper, if desired, and serve immediately.
Private Notes
Comments
This soup is all about the garlic broth. Simply and delicious. Have a baguette handy for dipping.
Next time I might poach a couple eggs in it.
This soup is a true comfort food! I used chicken broth instead of water and added a can of cannellini beans. Before serving, remove about 2 cups of the soup and blend with an immersion blender. Return the blended portion to the soup. Serve with crusty bread. Amazingly creamy and thick!
Made as directed, dull.
This soup is a true comfort food! I used chicken broth instead of water and added a can of cannellini beans. Before serving, remove about 2 cups of the soup and blend with an immersion blender. Return the blended portion to the soup. Serve with crusty bread. Amazingly creamy and thick!
The garlic addition makes it a deep flavorful meal. I used chicken broth in place of water and added a 15 oz can of drained and rinsed cannellini beans. Then I removed about 1 and 1/2 cups of the soup to blend with the immersion blender before returning it to the pot. Amazingly rich and hearty! It’s a family favorite!
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