| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Green beans |
| 3 |
tb |
Olive oil |
| 1 |
md |
Onion |
| 3 |
md |
Ripe tomatoes |
| 2 |
|
Garlic cloves |
| 2 |
|
Laurel leaves |
| 1 |
lb |
Potatoes |
| 1/2 |
lb |
Bread* |
|
|
Eggs, poached |
|
|
Salt |
INSTRUCTIONS
* Use a day-old, country-style loaf
In a large pan saute the onion, finely chopped, in the
olive oil. Add the tomatoes, peeled, seeded, and
broken into large pieces; trim the green beans and
break them by hand into 3 or 4 pieces, and add to the
pan. Add the garlic, the laurel leaves and the salt.
Cover the pan and let the whole cook for a while, till
tender. Add 2 pt water and the peeled, thinly sliced
potatoes. Let the whole cook till the the potatoes are
tender. Slice the bread, place in a large serving bowl
together with the poached eggs. Cover with the hot
soup, remove the laurel leaves and serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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