For the pesto sauce
1 cup of parsley leaves (45 g)
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
1/4 teaspoon of black pepper
1 small onion (70 g), finely chopped
2 tablespoons of olive oil
2 medium-sized potatoes (240 g), cut into chunks
2 bouillon cubes dissolved in 4 cups of boiling chicken broth (960 ml)
200 g of green beans, cut into small pieces
For the pesto sauce
1 cup of parsley leaves (45 g)
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
1/4 teaspoon of black pepper
1 small onion (70 g), finely chopped
2 tablespoons of olive oil
2 medium-sized potatoes (240 g), cut into chunks
2 bouillon cubes dissolved in 4 cups of boiling chicken broth (960 ml)
200 g of green beans, cut into small pieces
Make the pesto sauce: blend all ingredients together until smooth
Transfer to a small bowl and reserve
In a medium-sized pan over medium heat, sauté the onion in olive oil, stirring occasionally, until softened (approximately 2 minutes)
Add the potato and chicken broth, stir well, cover the pan, and let it simmer
Reduce heat and cook until the potato is tender (about 20 minutes)
Add the green beans and cook until tender but still firm (about 10 minutes)
Remove from heat
Use a ricer to remove the potatoes from the pan and pass them through the ricer
Return the potatoes and green beans to the pan, and reheat over high heat
Distribute the soup among four deep plates, divide the parsley pesto sauce among them, and serve immediately
252 calories per serving.
