Green Bean And Garlic Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
thyme sprigs
|
* |
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
olive oil
|
|
| 10 | each |
garlic cloves
minced |
|
| ½ | pound |
green beans
cut up |
|
| 1 | each |
eggs
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
water
|
|
| 5 | ml |
salt
|
|
| 1 | each |
thyme sprigs
|
* |
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
olive oil
|
|
| 1E+1 | each |
garlic cloves
minced |
|
| 226.8 | g |
green beans
cut up |
|
| 1 | each |
eggs
|
|
| 45 | ml |
parsley leaves
chopped |
|
Directions
Combine the water, salt, thyme, bay leaf and olive oil in a soup pot and bring to a boil.
Reduce heat to a simmer and squeeze in the garlic.
Add the green beans and simmer, uncovered, for 10 to 12 minutes.
Adjust seasonings.
Beat the egg in a bowl and ladle some soup into the egg, stirring.
Return to the pot, stirring all the while.
Add pepper. Let simmer a few minutes, tasting to make sure the flavors blend.
Serve topped with parsley and/or croutons.
