Green bean and potato soup
Instructions
Scalded tomatoes for a minute in a pot with boiling water, reduce it to peel, cloves and give them seeds.
Wash and check the beans, remove any wires and divide them into three parts.
Peel the potatoes, wash them and cut them into slices.
Peel the onion, rinse it and setting into slices not too thin.
Place all vegetables in a saucepan, add the olive oil, except for a spoon, add salt and cook over moderate heat for 10 minutes.
After this time, soak the vegetables with a liter of boiling broth and continue cooking for 30 minutes.
Meanwhile, Peel and chop the parsley and basil.
Cut bread slices into cubes and toast them on the grill until they are golden.
Spent the time indicated, sprinkle the soup with chopped aromatic and the tablespoon of oil held by hand, put it in a soup-tureen, add the toasted bread and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of perini tomatoes
- 150 g of green beans
- 2 potatoes
- 1 onion
- 2 sprigs of parsley
- 1 sprig of basil
- 1/2 cup of olive oil
- 4 slices of bread
- 100 cl of broth
- Salt