Rosemary, Potato & White Bean Soup
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 cans cannellini beans 15 oz
- 1 cup vegetable broth or stock
- 1 russet potato peeled and diced
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper
- salt & pepper to taste
Pour one can of cannelleni beans (with its liquid) into a blender and puree until smooth
Peel and dice up your potato into bite-sized pieces
Mince the garlic and add it to a soup pot with the olive oil. Saute the garlic over medium heat for about one minute, or just until the garlic is very fragrant.
Add the pureed cannellini beans, the can of dranined beans, diced potato, vegetable broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 25 minutes, stirring occasionally.
Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed. Test the texture of your potatoes with a fork; allow the soup to continue simmering if they have not reached the desired consistency.
Serve this soup warm with crackers, croutons, or bread for dipping!
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