Recipe(tried): Green Bean Soup with Mint (Sopa de Feijao Verde com Hortela)

Dearest Sandy: It is such a pleasure to review my recipes for Portuguese soups. They are exuberant, generous & truly make a dinner by themselves. Here is a recipe that definitely sounds as what you are looking for:

GREEN BEAN SOUP WITH MINT
(SOPA DE FEIJAO VERDE COM HORTELA)
Source: The Food of Portugal by Jean Anderson, 1986
Servings: 6

2 medium yellow onions, chopped
1 large garlic clove, minced
3 tb olive oil
2 medium potatoed, peeled & chopped
4 cups chicken broth
1 lb tender young green beans, washed, tipped & cut in pieces
1 1/4 cups water
1/2 tsp salt
1/8 tsp ground pepper
2 tb cparsely chopped mint.

In a large pot set over medium heat, saute the onions and garlic until limp.

Add the potatoes and cook, stirring until potatoes color slightly.

Pour in the broth, bring to a simmer & adjust the heat so that the mixture bubbles gently, then, cover and simmer until the potatoes are tender.

Meanwhile, cook the beans in salty water in a covered saucepan until very tender; drain well reserving both the beans and the cooking water.

Add the cooking water to the potato onion mixture. Puree the mixture in batches. return all to the sauce pan.

Add the green beans and bring to serving temperature. Add salt if needed and the ground pepper and mint. Laddle into soup bowls over slices of Portuguese Country Bread.