ZUPPETTA CON FAGIOLINI, PATATE E TIMO or SOUP WITH SNAP BEANS, POTATOES AND THYME

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I’m back in Italy. Life goes on and so do I.
But we have to eat, I almost wrote fortunately because it takes your mind off sad things and makes you think about something comforting and creative and that has a soothing effect, at least on me.
Soup is perfect for almost every type of occasion. I often blend the soups that I make but now and then I feel like chewing my soup and then crunchy snap beans are perfect!

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ZUPPETTA CON FAGIOLINI, PATATE E TIMO or SOUP WITH SNAP BEANS, POTATOES AND THYME

175 g / 6 1/4oz fresh snap beans
175 g / 6 1/4oz potatoes
1 medium onion
1 1/2 tsp chopped fresh thyme
600 ml / 21 1/4fl oz stock
1 fistful of small pasta or couscous.
(soft goat’s cheese)
salt
extra-virgin olive oil

– Peel the potatoes and clean and rinse the snap beans.
– Chop the onion and braise it in some olive oil.
– Cut the beans in very small pieces and slice the potatoes thinly.
– Add them to the onion together with the thyme and go on braising for 3-4 minutes.
– Add the stock and let the soup simmer for 15 minutes.
– Add the small pasta and let it go on simmering for 5-6 more minutes.
– Serve it as it is or with some soft goat’s cheese on top.

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L