Description
A rustic, creamy Italian soup featuring tender potatoes and white beans. Naturally thickened and aromatic with fresh rosemary.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 lb Yukon Gold potatoes, peeled and cubed
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups vegetable broth
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (about 5-7 minutes).
- Stir in minced garlic and fresh rosemary; cook for 1 minute until fragrant.
- Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat to a simmer.
- Cook for 15 minutes, then stir in the drained cannellini beans.
- Simmer for another 15-20 minutes until potatoes are tender.
- Remove a cup of soup, blend or mash it, and stir it back in for creaminess.
- Stir in lemon juice and season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian