Basque Potato And Green Bean Soup With Garlic

Ingredients

• 1 ½ pounds russet potatoes, peeled and cut into 2-inch cubes
• Kosher salt
• 6 cups water
• 1 pound green beans, trimmed, cut on the slant into 2-inch lengths
• 6 tablespoons olive oil
• 6 large cloves garlic, thinly sliced
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    238 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 859 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

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.
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.
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.

45 minutes