White Bean Potato Soup Food

POTATO AND WHITE BEAN PUTTANESCA SOUP

Potato and White Bean Puttanesca Soup image

Potatoes and cannellini beans provide the bulk in this hearty soup inspired by pasta puttanesca, while the garlicky tomato base is imbued with the briny punch of capers and black olives. The signature of puttanesca is heat, so adjust the amount of red-pepper flakes to your liking or use fresh chiles, if you have them. Reserve some of the olives and capers, and combine with parsley to make a topper that amplifies the sharp, bright flavors. Haphazardly mashing some of the beans and potatoes is an efficient way to thicken the soup, without the need for any additional equipment. In fact, it's a great trick to have up your sleeve whenever you are looking to thicken soups or stews.

Provided by Hetty McKinnon

Categories dinner, lunch, soups and stews, vegetables, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, plus more for serving
1 medium onion, finely diced (about 2 cups)
1/2 cup black olives, roughly chopped
2 tablespoons capers, roughly chopped
3 garlic cloves, finely chopped
1 (28-ounce) can diced tomatoes
1/2 teaspoon granulated sugar
1 1/2 pound Yukon gold or red potatoes, cut into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1/2 teaspoon red-pepper flakes, or more to taste
3 cups vegetable stock
1/4 cup fresh parsley leaves and tender stems (or fresh basil leaves)
1 tablespoon balsamic vinegar
Kosher salt and black pepper

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.

WHITE BEAN & POTATO SOUP

White Bean & Potato Soup image

Make and share this White Bean & Potato Soup recipe from Food.com.

Provided by Dancer

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons red wine
1/2 cup finely chopped onion
2 cloves garlic, minced
15 ounces canned white beans, rinsed &,drained
16 ounces canned potatoes, rinsed &,drained
28 ounces vegetable broth
1 tablespoon dried dill

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.

Nutrition Facts : Calories 230.4, Fat 0.5, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 46.3, Fiber 8, Sugar 1.8, Protein 10.4

BEAN AND POTATO SOUP

Bean and Potato Soup image

Make and share this Bean and Potato Soup recipe from Food.com.

Provided by Dancer

Categories Potato

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons garlic, minced
1/2 onion, chopped
1 stalk celery, chopped
4 cups vegetable stock, plus 4 tablespoons
3 tomatoes, chopped
6 large mushrooms, sliced
1 potato, diced
1 cup white beans, cooked
1 cup corn kernel
4 dashes hot sauce
1 teaspoon black pepper

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.

More about "white bean potato soup food"

WHITE BEAN AND POTATO SOUP - THREE LITTLE CHICKPEAS

Web Mar 4, 2021 Bring to a boil, then lower to a simmer. Cook covered for 10-15 minutes for potatoes to cook, they should be fork-tender. Remove …
From threelittlechickpeas.com
4.8/5 (14)
Total Time 40 mins
Category Main Course
Calories 297 per serving

For oil-free cooking, preheat a large nonstick soup pot, then add the onion, carrots, and celery with a pinch of salt. Cook on medium, adjusting the heat if necessary to not burn the veggies. Cook for 8-10 minutes or until the veggies have softened, they will release their own liquid which they’ll cook in. When the veggies start to stick, add a couple of tablespoons of water to deglaze the pan. Alternatively, you can start with 1/4 cup of water to cook the veggies in.
If any more brown bits have formed on the bottom of the pot, add some of the vegetable broth to deglaze the pan, using a wooden spoon or silicone spatula to scrape off the browned bits.
Add the rest of the vegetable broth, potatoes, beans, bay leaves, the 1 teaspoon salt, and pepper then stir to combine.

White Bean Potato Soup Food

POTATO AND WHITE BEAN PUTTANESCA SOUP

WHITE BEAN & POTATO SOUP

Make and share this White Bean & Potato Soup recipe from Food.com.

BEAN AND POTATO SOUP

Make and share this Bean and Potato Soup recipe from Food.com.

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