creamy potato and green bean soup

crema tiepida di patate e fagiolini

TOTAL TIME: 40 minutes

MAKES: 4 servings

Homemade basil pesto adds summery flavor to a simple potato soup. For best flavor, do not let the soup boil; heat it just until warm before serving.

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Ingredients

Coarse sea salt
1/2 pound green beans, cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
1 1/4 pounds medium yellow-fleshed potatoes, such as
Yukon gold, peeled and cut into 1/4-inch cubes
1/2 cup finely chopped onion
4 cups water
genovese basil pesto
Freshly ground black pepper

Instructions

Bring a medium saucepan of salted water to boil. Add green beans and cook until just tender, about 4 to 6 minutes. Drain.

In a large heavy saucepan, heat oil over medium heat. Add potatoes and onion; cook, stirring occasionally, for 5 minutes. Add water, bring to a simmer and cook until potatoes are very tender, 12 to 14 minutes. Stir in green beans and 1 teaspoon salt; remove from heat. Working in batches, purée soup until smooth, then return to pot. Heat to a bare simmer over medium-low heat; cook, stirring frequently, for 5 minutes. Remove from heat.

To serve, heat soup over medium-low heat just to warm through (do not boil); remove from heat and season with salt to taste. Divide soup among serving bowls. Dollop with pesto to taste and sprinkle with pepper. Serve warm.

July 2009

keywords:

pesto, summer, simple, easy, dinner, lunch, vegetarian, yukon gold potatoes, green beans

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Comments [1]

I love this soup! Easy to prepare, healthful ingredients from the farmers market and really tasty! I will definitely do this again.
Posted: August 27, 2009 13:09 by katgunn