Photo: Erik Putz
Soup's on! This hearty potato and bean soup is budget-friendly and loaded with flavour. It's the perfect fix for those cold winter evenings.
2 tbsp butter
1 large onion, finely chopped
2 garlic cloves, minced
2 russet potato, peeled and cut in 1/2-in cubes
1 398-mL can cannellini beans, drained and rinsed
3 cups vegetable broth
1/2 tsp salt
1/4 cup grated cheddar cheese
1 green onion, finely chopped
2 tbsp finely chopped sun-dried tomatoes, in oil
Melt butter in a large pot set over medium heat. Add onion and garlic.
Cook, stirring occasionally, until softened, 3 to 4 min. Stir in potatoes, beans, broth, salt and 2 cups water. Season with pepper. Bring to a boil, then reduce heat to medium-low. Simmer until potatoes are tender when pressed with a fork, about 13 to 15 min.
Purée soup using an immersion blender until smooth, or transfer in batches to a blender and whirl until smooth. Divide among bowls. Top with cheddar, green onion and sun-dried tomatoes.
Calories 272, Protein 11g, Carbohydrates 40g, Fat 9g, Fibre 7g, Sodium 1102mg.
Good source of vitamin b6.
Originally published in the Today’s Parent November/December 2019 issue. Photo by Erik Putz.
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