White Bean and Potato Soup

Credit: The Clever Meal

Back story: I had what felt like a million white potatoes in my house and I just could not use them quick enough. I searched for recipes with potatoes as the foundation and when I found this recipe, I thought I hit the jackpot. I was not wrong. It is basically a warm embrace in a bowl while the smell of rosemary and white wine ruminate through the house! My mom (photo cred) now makes this for dad all the time because he loves it just as much! I hope you find it as nourishing as we do.

• Vegan

• Gluten Free

  
  

Equipment:

• Cutting board

• Knife

• Large pot

Ingredients:

• 1 tbsp olive oil

• 2 cans white/cannellini beans, rinsed and drained (or you can cook dried beans as well)

• 1 medium onion, diced

• 1 celery stalk, diced

• 1 large carrot, diced

• 1-2 cloves of garlic, diced

• 1 cup spinach

• 2 medium white potatoes, cut into chunks

• 1 tbsp tomato paste

• 1/3 cup white wine

• 2 cups of veggie broth (I use my homemade veggie broth but a low-to-no sodium store brand should be fine)

• 1 sprig rosemary

• 1/2 tsp paprika

• 1/2 tsp salt

• 1/8 tsp black pepper

Steps:

1. On medium heat, warm the oil in a large pot and add onion, carrot, and celery, stirring until onion is translucent.

2. Add garlic, beans, tomato paste, potatoes, rosemary and paprika – stir 1 minute

3. Add wine and stir well, simmer until wine is evaporated

4. Add the spinach, veggie broth and a pinch of salt and pepper. Bring to a boil, cover the pot and reduce heat. Cook for 15 minutes

5. For serving, drizzle a little olive oli on top along with a squeeze of lemon. Holy cow, YUM.