The bean and potato soup, creamy, warm, appetizing, is one of my favorite dishes in the cold season. It’s so good that when I start cooking it, I always make a double, sometimes even triple, batch so I can put some in the freezer, ready for emergencies or when I just don’t feel like cooking. Yes, it happens to me too that I don’t feel like cooking. There are days when I am more tired, when “I’ve been running a lot” back and forth and can’t wait to lie down, and there are days when I go to the gym and get home just in time for lunch. If it’s ready, it’s perfect. You can enjoy the bean and potato soup as it is with simply some croutons (if you make them yourself, they are delicious) or you can add pasta and there it is: hot, steaming, delicious!
Do not miss
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 potatoes (medium/large)
- 17.6 oz borlotti beans (already cooked)
- 1 red onion
- 4.2 cups vegetable broth
- 2 teaspoons tomato paste
- to taste salt
- 1 sprig rosemary
- 2 tablespoons extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Casserole Staub Cast Iron
Steps
Peel the potatoes and cut them into cubes. Thinly slice the onion and let it sauté in a casserole with two tablespoons of extra virgin olive oil. When golden, add the potatoes and rosemary. Let them brown for five minutes, adding a little hot water or broth. Add the beans and continue letting them flavor for a couple of minutes. Cover with vegetable broth, add tomato paste (one or two tablespoons of your choice) and bring to a boil. Use an immersion blender to blend part of the soup to obtain a creamy consistency. Cook for another ten minutes, adjust the salt, and serve the soup very hot with a drizzle of raw oil.
Notes
Recipe source: HERE.
