White Bean and Potato Soup
Servings 4
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp olive oil
- ½ yellow onion diced
- 2 carrots peeled and diced
- 1 celery stalk diced
- 2 large cloves of garlic minced
- ½-1 tsp Italian seasoning, to taste or 1/2 tsp dried rosemary or a sprig of rosemary, if preferred
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
- 1 tbsp tomato paste
- ⅓ cup dry white wine
- 1 russet potato peeled & cut into bite sized cubes
- 2 (14-oz) cans of white cannellini beans, drained & rinsed
- 2 cups vegetable broth (or chicken broth)
- 1 cup fresh baby spinach chopped
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring often, for 5 minutes.
- Add the minced garlic, Italian seasoning, crushed red pepper flakes, sea salt, freshly cracked pepper, and tomato paste, then cook, stirring constantly, for 1 minute.
- Add the white wine and cook, stirring to scrape up any browned bits on the bottom of the Dutch oven, for 1-2 minutes.
- Add the potato, white beans, and vegetable broth. Bring to a boil, then cover with a lid and reduce the heat to simmer gently for 15-20 minutes, or until the potatoes are tender.
- Use a potato masher to mash some of the beans and potatoes to make a thicker soup, if desired. Stir in the spinach. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
- Ladle into bowls and drizzle with a bit of olive oil and freshly cracked black pepper, to taste. Serve and enjoy.