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!

Once the onions are softened, add the garlic, potatoes, herbs and broth. Simmer until tender.

 

 

Once the potatoes are tender , add in the nutritional yeast and beans, cook for 10 minutes, blend and then stir in spinach just before serving. Enjoy!

 

 

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