Fresh Vegetable Soup

In a large pot, add 1 T olive oil and chopped vegetables, such as onions, carrots, green beans and celery. Saute until tender, about 3 to 4 minutes. Add 4 cups chicken or vegetable stock, 3 cups water, a few sliced potatoes (peeled) and season with salt, pepper and parsley. Bring to a boil and cook until the potatoes are tender, about 15 minutes.

Green Beans With Onion and Garlic

1 1/2 lb, green beans, fresh
2 medium onions, sliced thinly
4 cloves garlic, minced
2 t extra virgin olive oil
1 1/2 t salt
1/2 c water
fresh ground black pepper
1/2 T fresh oregano or 1/4 t. dried

Cut the stems (but not the tails) off the beans, and cut them into 1-inch pieces.
Heat the oil in a non-stick pan, and stir-fry the garlic for 30 seconds, or so. Fling in the onions, and stir-fry over medium heat for 2-3 minutes, being sure not to burn the garlic or color the onions. Dump in the beans, salt, pepper, oregano and water, and bring to a boil. Cover, lower heat, and simmer for 10-15 minutes (depending on how done you like the beans), then uncover, boost the heat, and reduce the liquid until it's thick. Correct seasonings. Served over rice, this makes a healthy and satisfying meal.