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1 1/2 pounds russet potatoes, peeled and cut into 2-inch cubes
Kosher salt
6 cups water
1 pound green beans, trimmed, cut on the slant into 2-inch lengths
6 tablespoons olive oil
6 large cloves garlic, thinly sliced
Freshly ground black pepper
Comments
I made broth from 1 shin bone with meat (about 1 1/4 lbs.) that had been browned with carrots, celery and onion. I browned the meat later a bit with the garlic and oil. I would use 3/4 the amount of Kosher salt. I had doubled the recipe and used 1 lb of green beans with 1/2 lb of sliced carrots. Very Good!