Cannellini and Potato Vegetable Soup

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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

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.

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