Rustic Potato & Bean Soup
- 1 cup white or yellow onion
- 11/2 pounds yellow potatoes
- 3 garlic cloves, minced
- 2 cans white beans (navy, canellini or great northern)
- 6 cups vegetable broth
- 1 tsp rosemary
- 1 tsp thyme
- 2 T nutritional yeast
- 4 cups baby spinach
Chop onion and add to soup pan with a splash of broth and saute for 5 minutes, stirring to prevent sticking. When the onion is tender add the garlic, potatoes, herbs and broth. Add water if you like more liquid. Bring to a simmer for about 15-20 minutes until potatoes are tender, then add nutritional yeast and beans. Cook for 10 minutes. Ladle two cups of the potatoes and beans into a blender and enough of the broth to cover the potatoes and blend for 30 seconds. Return to the soup pot and add the spinach, stir to wilt and then serve.
*If Jerusalem artichokes are available, add some along with the potatoes. So yummy!
