Serves 6

 While canned chickpeas work well as a substitute, keep in mind the sodium level.  

5          medium Yukon gold potatoes, peeled and quartered

1          medium onion, finely chopped ( about ½ cup)     

1          clove garlic     

6          cups water

2          cups pre-cooked chickpeas  (see Portuguese Homestyle Cooking  for cooking fresh legumes)

2          bunches watercress, thick stems remove     

2½       pound green beans, slice crosswise in ¼ -inch pieces

4          tablespoons olive oil     

½         cup short tube pasta

2-3       teaspoons coarse salt or to taste

¼          teaspoon  ground white pepper or to taste 

1.  Combine in a 4-quart soup pot, the potatoes, onions, and water. Cover and bring the ingredients to a boil over medium-high heat. Reduce the heat to medium- low and simmer for 25 minutes or  until the potatoes are nearly falling apart. Puree until smooth using an stick blender.

2.  Return the broth to a boil, tossing the remaining ingredients and cover.  Reduce the soup to a simmer over medium-low heat, stirring frequently.  It is important to stir this soup frequently to prevent the starch in the broth from sticking to the bottom of the pot and burning. Simmer for 10 to 12 minutes, until the pasta is down.  Alternatively, cook the pasta separately, then add to the soup. Serve with crusty bread and olives on the side.