White Bean and Potato Soup
shared by Jennifer
White Bean and Potato Soup
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT45M
- Cook Time: 45 Minutes PT1H
- Total Time: 1 Hour
- Difficulty: Novice
- Serves: 5 people
- Cuisine: American
For oil-free cooking, preheat a large nonstick soup pot, then add the onion, carrots, and celery with a pinch of salt. Cook on medium, adjusting the heat i
Ingredients:
- 1 onion, finely diced
- 3 carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 1 ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes
- 5 ½ cups (1.3 liters) low sodium vegetable broth
- 4-5 medium Yukon gold potatoes (1.76 lbs (800 g)), diced into small bite-size pieces
- 2 cans (15 ounces(425 g)) white beans, drained and rinsed
- 3 bay leaves
- 1 teaspoon salt, or to taste
- pepper to taste
- 3 handfuls fresh kale, removed from stem and torn into bite-size pieces
- 1 lemon, juiced (about 2-3 tablespoons)
Directions:
- For oil-free cooking, preheat a large nonstick soup pot, then add the onion, carrots, and celery with a pinch of salt.
- Cook on medium, adjusting the heat if necessary to not burn the veggies.
- Cook for 8-10 minutes or until the veggies have softened, they will release their own liquid which they’ll cook in.
- When the veggies start to stick, add a couple of tablespoons of water to deglaze the pan. Alternatively, you can start with ¼ cup of water to cook the veggies in.
- Add garlic, thyme, and crushed red pepper, then cook for about 1 minute.
- If any more brown bits have formed on the bottom of the pot, add some of the vegetable broth to deglaze the pan, using a wooden spoon or silicone spatula to scrape off the browned bits.
- Add the rest of the vegetable broth, potatoes, beans, bay leaves, the 1 teaspoon salt, and pepper then stir to combine.
- Bring to a boil, then lower to a simmer.
- Cook covered for 10-15 minutes for potatoes to cook, they should be fork-tender.
- Remove bay leaves.
- Blend ⅓ to ½ of the soup for a creamier consistency using an immersion blender, or remove about ⅓ to ½ of the soup to put in a blender and blend.
- If using a blender, remove the feeder cap to vent to release pressure from the hot ingredients, use a clean kitchen towel over the lid to prevent splattering.
- Don’t fill your blender more than ½ full with hot soup, blend in batches if necessary. If using a blender, return the soup back to the pot after blending.
- Add lemon juice, kale, and stir to combine.
- Taste for seasoning and serve once the kale is wilted.