For the pesto sauce
1 cup of basil leaves (45g)
1/2 clove of garlic, cut in half
2 tablespoons of coarsely chopped nuts
1 tablespoon of grated Parmesan cheese
3 tablespoons of olive oil
1/4 teaspoon of salt
a pinch of black pepper
1 small onion (70g), finely chopped
2 cups of medium-sized potatoes, cut into pieces
2 tablets of chicken broth dissolved in 4 cups of boiling water (960ml)
200g of green beans, cut into small pieces
For the pesto sauce
1 cup of basil leaves (45g)
1/2 clove of garlic, cut in half
2 tablespoons of coarsely chopped nuts
1 tablespoon of grated Parmesan cheese
3 tablespoons of olive oil
1/4 teaspoon of salt
a pinch of black pepper
1 small onion (70g), finely chopped
2 cups of medium-sized potatoes, cut into pieces
2 tablets of chicken broth dissolved in 4 cups of boiling water (960ml)
200g of green beans, cut into small pieces
Prepare the pesto sauce: blend all ingredients until smooth
Pour into a small bowl and reserve
In a medium pan over medium heat, sauté the onion in olive oil, stirring occasionally, until tender (approximately 2 minutes)
Add the potatoes and chicken broth, stir, cover the pan, and let simmer
Reduce the heat and cook until the potatoes are tender (approximately 20 minutes)
Add the green beans and cook until they still have some crunch (approximately 10 minutes)
Remove from heat
With a potato masher, remove the potatoes from the pan and mash in a separate bowl
Return to the pan with the green beans and reheat over high heat
Distribute the soup among four deep bowls, divide the pesto sauce among them, and serve immediately
Each serving contains approximately 252 calories.
