Potato And White Bean Puttanesca Soup Food

BEAN AND POTATO SOUP

Steps:

• Saute the garlic, onion, and celery in 4 tablespoons of vegetable stock for 3-5 minutes over medium heat.
• Add the tomatoes, mushrooms, and 4 cups of vegetable stock. Continue to cook for 10-12 minutes.
• Add the remaining ingredients and cook for 10 additional minutes.
• Taste and adjust seasoning if necessary.

POTATO AND WHITE BEAN PUTTANESCA SOUP

Steps:

• Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons olive oil and the onion, and cook for 2 to 3 minutes, stirring occasionally, until the onion is softened.
• Reduce heat to medium and add 1/4 cup black olives, 1 tablespoon capers and the garlic. Cook for 1 to 2 minutes until the garlic is lightly golden.
• Add the tomatoes and sugar, and cook over medium heat until mixture is bubbling and tomatoes have thickened slightly, 5 minutes.
• Add the potatoes, cannellini beans, red-pepper flakes and stock; stir and cover. Cook until potatoes are tender, about 25 minutes.
• As potatoes cook, prepare the topping for your soup: Place the remaining 1/4 cup olives, 1 tablespoon capers and the parsley on a cutting board, and chop everything together.
• Once the potatoes are tender, add the balsamic vinegar. Using the back of a large wooden spoon, roughly crush or mash about a quarter of the potatoes and beans against the side of the pot. This will thicken the soup. Season with kosher salt and black pepper.
• To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.

MOROCCAN POTATO BEAN SOUP

Steps:

• In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
• In a frying pan, saute onions in olive oil until lightly brown.
• To cooking pot, add potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
• Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.

HAM, BEAN AND POTATO SOUP

Steps:

• In a large saucepan, saute the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook until heated through, about 5 minutes longer. Stir in parsley.

WHITE BEAN & POTATO SOUP

Steps:

• Heat the red wine in a saute pan and cook the onion and garlic in red wine until soft.
• Puree about 1/3 of the beans and 1/3 of the potatoes and 1/3 of the broth in a blender.
• Gradually add the remaining beans, potatoes and broth while continuing to puree.
• Pour into a saucepan and add the dill.
• Simmer for 10 minutes, stirring occasionally.

POTATO SOUP WITH BEANS

Steps:

• In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender., With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).

WHITE BEANS PUTTANESCA

Steps:

• Cook anchovies, garlic, and red-pepper flakes in oil in a medium skillet over medium heat, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes with olives and capers and cook until they begin to soften, about 2 minutes.
• Stir in beans and simmer 3 minutes. Add basil.