Yellow Bean Soup

Every summer lunch began with a soup.

My grandmother cooked a soup every day, using the vegetables of her garden. The soups were all very simple. All the soups were based on a couple of vegetables: yellow beans and potatoes, savoy cabbage and potatoes, cabbage  and tomato. Never a variation, never a carrot more, or a different flavor.  

All soups were cooked in the same way. She put the vegetables to cook in water and then ends the cooking by introducing a flour and garlic sauce.

The yellow bean soup and potatoes was my favorite. 

You can also eat  this with sour cream.

600-800 g yellow beans (or green)

3 potatoes

2 cloves of garlic

1 spoon full of flour

6 tablespoons olive oil

salt and pepper

some parsley leaves

sour cream

Clean the yellow beans and cut them into 2-3 cm long pieces. Peel the potatoes and cut them into cubes.

Put the yellow beans and potatoes in a pot with cold water, salt and two tablespoons of oil. Put the pot on the fire with a lid, until it reaches the boil, and then cook for 30-45 minutes (or more, it depends on the type of bean).

In a small frying pan fry the chopped garlic in 4 tablespoons of olive oil. When the garlic has soaked, add the flour and turn until the flour is mixed. 

Add the compound to the yellow bean soup and let it cook another 10 minutes.

Serve with sour cream, chopped parsley and a line of olive oil.