Make ahead note:

The soup can be entirely made ahead and gently reheated before serving.

Ingredients:

• 2 medium yellow onions, peeled and coarsely chopped
• 2 cloves garlic, peeled and minced
• 1/4 cup olive oil
• 2 medium potatoes, peeled and coarsely chopped
• 5 cups chicken broth
• 1 lb green beans, with the stem end removed and cut into 1/2 inch pieces
• 1-1/2 cups water
• 3 Tbl roughly chopped fresh mint
• Salt and pepper to taste

Saute the onions in the oil in a large heavy pot for about five minutes. It will just begin to become limp. Add the garlic and cook another minute. Next add the potatoes and saute until the potatoes begin to color. Pour in the chicken broth, cover and bring to a gentle boil for about 40 minutes.

As the potatoes are cooking, place the beans in a second pot with the water and boil for about 20 minutes. The beans will be very soft. Strain the beans and reserve the cooking liquid to add to the potatoes.

You can use a blender, food processor or blender stick to puree the potato mixture. Once pureed, return to the pot with the cooked beans, salt and pepper to taste and reheat gently to serve. Ladle into a soup bowl and sprinkle with the mint.

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