Description
Mediterranean runner bean soup brings rustic Italian countryside flavors to your kitchen. Silky smooth textures and fresh herbs create a comforting bowl you’ll crave after exploring local markets and countryside landscapes.
Ingredients
Scale
Main Ingredients:
- 500 grams (17.6 ounces) runner beans, strings removed and cut into pieces
- 1 large onion, chopped
- 1 or 2 potatoes, sliced thin or use leftovers
Cooking Liquid and Fat:
- 2 cups vegetable stock
- 1 tablespoon cooking oil or butter
- Milk, as needed
Garnish and Optional Ingredients:
- Garlic, chopped (optional)
- Creme fraiche for serving (optional)
- Chopped chives or mint for garnish
Instructions
- Warm a generous amount of olive oil or unsalted butter in a spacious cooking vessel over medium-level heat, creating a fragrant base for the vegetable soup.
- Gently introduce finely diced onions into the pot, allowing them to soften and become translucent without developing any caramelized edges, which typically takes about 3-4 minutes.
- Incorporate minced garlic and thinly sliced potato pieces, stirring them thoroughly to ensure they’re evenly coated with the aromatic oil or melted butter, releasing their inherent flavors.
- Introduce fresh runner beans to the mixture, carefully folding them into the existing ingredients to ensure complete coverage with the cooking fat.
- Gradually pour in the vegetable stock, raising the temperature until the liquid reaches a rolling boil, then immediately reduce the heat to create a gentle simmer that will tenderly cook the vegetables.
- Allow the combination to bubble softly for approximately 10-12 minutes, or until each vegetable becomes perfectly tender and easily pierced with a fork.
- Remove the pot from direct heat and utilize an immersion blender to transform the mixture into a smooth, creamy consistency, gradually incorporating milk until achieving the desired texture and richness.
- Season the soup with salt and freshly ground black pepper, tasting and adjusting the seasoning to personal preference.
- Briefly reheat the soup to serving temperature, then ladle into warm bowls and garnish with a dollop of creme fraiche and a sprinkle of freshly chopped chives or mint leaves for an elegant finishing touch.
Notes
- Customize this soup with fresh herbs like chives or mint to brighten each spoonful with unexpected flavor notes.
- Store leftover soup confidently in the refrigerator for 3-4 days, making meal planning a breeze.
- Potatoes work magic by naturally thickening the soup and creating luxurious creaminess without heavy cream.
- Vegetable stock adds depth and complexity, drawing out the subtle sweetness hidden within runner beans.
- Hand blending transforms simple ingredients into a silky smooth texture that feels restaurant-worthy at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg