cannellini_potato_vegetable_soupcannellini_potato_vegetable_soupCannellini and Potato Vegetable Soup

Cannellini and Potato Vegetable Soup

Ingredients

  • 2 jars Jovial Cannellini Beans
  • 3 cups water
  • 2 tablespoons Jovial Extra Virgin Olive Oil, plus more for serving
  • 1/2 medium onion, minced
  • 1 large carrot, peeled and diced small
  • 1 large potato, peeled and diced small
  • 1 clove garlic, whole
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large sage leaves
  • 1 small bay leaf
  • 1 cup fresh baby spinach, chopped
  • Grated Parmigiano Reggiano cheese
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$36.99
Organic Cannellini Beans

Organic Cannellini Beans

$3.79
Regular price

Instructions

  1. Add an entire jar of cannellini beans and one cup of water to the bowl of a food processor. Process until mixture is smooth and creamy. Then set aside.
  2. In a medium stock pot, cook oil, onion, carrot, potato, garlic, salt and pepper on medium-low heat for 3 minutes, stirring frequently.
  3. Add the pureed bean mixture and the remaining two cups of water. Add sage and bay leaf. Bring soup to a boil on high heat, then reduce and simmer for 20 minutes, uncovered.
  4. Add the remaining jar of whole beans and baby spinach to the pot and cook for 10 minutes.
  5. Remove sage leaves, bay leaf, and garlic clove.
  6. Serve with a fresh drizzle of extra virgin olive oil and grated Parmigiano Reggiano.
  • This recipe can also be made with bone broth.
  • A great addition to this soup is our Traditional Einkorn Spaghetti, broken into small pieces.

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Cannellini and Potato Vegetable Soup

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