White Bean Potato Soup
Makes
2
servings
A perfect cold weather soup, full of flavor and vegan friendly.
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegan
Vegetarian
Ingredients
1 tablespoon extra virgin olive oil
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
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
1
Heat the olive oil in a soup pot. Add the onion, sautéing until transparent.
2
Add the garlic, rosemary, pepper flakes, and salt. Stir to combine.
3
Add the wine, and cook until it is reduced (about 5-7 minutes).
4
Add the stock, then the potatoes and beans, bring to a simmer. Continue to cook until the potatoes are fork tender.
5
Meanwhile heat a small skillet, add the remaining oil and sauté the sage until the leaves are just crispy.
6
Ladle the soup into bowls and garnish with the sage leaves and oil.
7
Serving suggestion: Garnish with crispy, crumbled bacon.