Thursday, February 3, 2011

Potato and White Bean Soup

I wanted a hearty and rustic soup last week and this was what I was in the mood for and what I had on hand.  It was very tasty, pretty quick and went great with the focaccia.  It is also pretty figure friendly.  A good meal to warm you up on a cold winter's day!


  • 2.5 lbs of white potatoes, cut bite size
  • EVOO
  • 1 large onion, diced
  •  3  large carrots cut up or 20 baby carrots
  • 2 stalks celery, diced (include the leaves)
  • 5-6 garlic cloves, crushed or minced
  • 1 can cannelloni beans
  • sprinkle or parsley
  • 1 box chicken broth
  • 2 c. water
  • 1/3 c. sour cream  


In a large pan drizzle some EVOO (about 1 tbsp) and place in chopped onion, celery and carrots.  Let cook for 5-10 minutes over med heat until onions become translucent.  Add garlic and cook another 2 minutes.  Add potatoes, brother and water and cover and simmer about 1/2 hour or until potatoes are cooked.  Add beans and parsley and reduce heat to low. Just before serving stir in sour cream.  Keep warm until ready to serve.  Serve with sprinkle of parm cheese and crackers or sour cream and cheddar cheese.

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