Yield: 4 servings
|1 teaspoon||Salt (or to taste)|
|1 \N||Thyme sprig OR|
|¼ teaspoon||Dried thyme|
|1 \N||Bay leaf|
|1 teaspoon||Olive oil|
|10 \N||Garlic cloves, minced or put through a press|
|½ pounds||Green beans, 1 1/2\" lengths|
|\N \N||Freshly ground pepper|
|3 tablespoons||Fresh parsley, chopped|
Combine the water, salt, thyme, bay leaf and olive oil in a soup pot and bring to a boil. Reduce heat to a simmer and squeeze in the garlic. Add the green beans and simmer, uncovered, for 10-12 minutes.
Beat the egg in a bowl and ladle some soup into the egg, stirring.
Return to the pot, stirring all the while. Add pepper. Let simmer a few minutes, tasting to make sure the flavors blend. Serve topped with parsley and/or croutons.