Rosemary Potato Bean Soup
The flavor of rosemary in potato soup is simply divine. Made with chunks of potatoes, fresh or dried rosemary, and cannelini beans, this soup is aesthetically pleasing as well as delicious!
Prep time: 15 min; Total time: 40 min
Ingredients
- 2 potatoes, cut in chunks
- 1/2 c. dried cannelini beans (or 1 can, rinsed and drained)
- A liberal helping of fresh or dried rosemary, to taste
- 1.5 quarts vegetable broth
If you are using dried beans, boil them for 5 minutes the night before and discard the water. Then soak them overnight. Change the soak water once. When you are ready to make your soup, discard the soak water. If you have a pressure cooker, cook the beans in the pressure cooker for 10-12 minutes. Otherwise, you can cook them with your soup.
Cut potatoes in chunks and combine all ingredients in a saucepan. Bring your soup to a boil. Simmer until potatoes and beans are soft.
Tips
If you do not have cannelini beans, use kidney beans instead.
Try using red potatoes or fingerling potatoes to save yourself some work in cutting potatoes.
If you are dining with omnivores, this is a terrific soup to make! It tastes delicious as is, but if they wish, they can add chicken to their own portions.
I don't recommend using ground rosemary. I think the flavor and the appearance is best if you use fresh rosemary.
Add other veggies you have around the house. I recommend carrots, parsnips, corn, or peas.
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