creamy potato and green bean soup

crema tiepida di patate e fagiolini

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.



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 withTraditional Basil Pesto taste and sprinkle with pepper. Serve warm.