Green Bean Soup
I have childhood memories of my nana making a soup of fresh green beans. Some tomato, basil and lots of sweet beans, that much I knew, but I couldn't find the recipe. My mom had never written it down and couldn't remember exactly how to make it. Never mind; I figured it out and I think it tastes pretty darn close to what I remember; at least, the aroma seemed very reminiscent. I found some beautiful long flat beans in the store so I used those, cut into smaller pieces, but any fresh green beans will work nicely.
1/2 onion, chopped
1 clove garlic, minced
Saute in olive oil in a large pot. Add clean, snapped beans and saute a couple of minutes.
2 tomatoes, chopped - with juices
salt and pepper
pinch of oregano
pinch of thyme
Stir, then add broth to cover. I use a mixture of vegetable and beef broth to taste like veal broth but you can use chicken, beef or vegetable broth, as you desire or have on hand.
Mince five or six basil leaves and add to the pot. Simmer until the beans are cooked. I also sometimes add a couple of handfuls of arborio rice or ditalini (little pasta tubes).
Perfect now that the weather is turning colder and rainy!