The Recipes

Wax Bean Soup

In trying to use up a package of wax beans I bought, I decided that soup was a great idea.  It really was!  Who knew something this simple could be this dang tasty?

Wax Bean Soup


- 1/2 white onion, chopped
- 2-3 c. wax beans, chopped into bite-size pieces
- 1 bay leaf
- salt
- pepper
- 3 c. chicken or vegetable stock
- olive oil
- pinch red pepper
- 1 handful of basil

In a large pot, heat 1-2 T. of olive oil and add the onion.  Season with salt and allow the onions to soften for 7-8 minutes.  Add the beans and stir; season with salt and pepper again.  Heat through for a few minutes, then add the red pepper, stock and bay leaf.  Simmer for 30-35 minutes, then remove the bay leaf and puree with an immersion blender or in batches in a standard blender. 

Heat the pureed soup for 5-10 more minutes, then serve.  I made a quick infused oil to drizzle over the top by steeping basil in 1/4 c. of olive oil over low heat for the last 15 minutes, then drizzled it over the top of the soup, but garnish any way you like.