1 and 1/2 pounds of potatoes2 onions3 garlic cloves1/4 cup of olive oil1/2 pound of green beans2 tomatoes1 tablespoon of butter1 sprig of mint2 tablespoons olive oilSalt, pepper, mint and olive oil (to taste)
Preparation
Clean the beans and cut into pieces, cook the beans in water with a little salt, drain the beans and put the broth aside.
Peel the potatoes, onions and garlic, chop everything coarsely and saute in the olive oil.
Add half of the reserved bean broth and cook for 20 minutes.
Blend everything and season with salt and pepper.
Remove the skins and seeds from the tomatoes, cut it into pieces and sauté with the butter along with a minced mint leaf.
Add to the soup, as well as the beans.
Serve it decorated with mint and a string of olive oil.
Recipe & Photo Credit: "TV7 dias - A Arte de Bem Cozinhar - O melhor da Cozinha Portuguesa - fascículo n.º 188"