White Bean Potato Soup
2
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons rosemary, chopped
1 teaspoon red pepper flakes
1 teaspoon sea salt
½ cup dry white wine
6 cups veggie or chicken stock
2 medium russet potatoes cut into 1/2 inch dice
2 cups white beans (either navy or cannellini), cooked
1 tablespoon extra virgin olive oil
8-12 sage leaves, chopped coarsely
A perfect cold weather soup, full of flavor and vegan friendly.
Meal Type
Salads & Soups
Diet Type
Gluten-Free Vegan Vegetarian
Heat the olive oil in a soup pot. Add the onion, sautéing until transparent.
Add the garlic, rosemary, pepper flakes, and salt. Stir to combine.
Add the wine, and cook until it is reduced (about 5-7 minutes).
Add the stock, then the potatoes and beans, bring to a simmer. Continue to cook until the potatoes are fork tender.
Meanwhile heat a small skillet, add the remaining oil and sauté the sage until the leaves are just crispy.
Ladle the soup into bowls and garnish with the sage leaves and oil.
Serving suggestion: Garnish with crispy, crumbled bacon.
Ingredients
1 tablespoon extra virgin olive oil1 medium onion, diced
2 cloves garlic, minced
2 teaspoons rosemary, chopped
1 teaspoon red pepper flakes
1 teaspoon sea salt
½ cup dry white wine
6 cups veggie or chicken stock
2 medium russet potatoes cut into 1/2 inch dice
2 cups white beans (either navy or cannellini), cooked
1 tablespoon extra virgin olive oil
8-12 sage leaves, chopped coarsely