I made this soup last spring, but wanted to see if I could improve it. The new soup is even creamier, heartier and more delicious than the original. It’s also awesome because it only used ingredients that I already had in my pantry. We really enjoyed it (the snow we got yesterday meant it was definitely a soup night) and, since it seems like I don’t actually share anything I cook on this blog anymore, I thought I’d post the recipe.
Tuscan White Bean and Potato Soup
Adapted from The Atlantic
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ onion finely chopped
- 2 garlic cloves minced
- 1 pound potatoes cut into small cubes (I used russets)
- 30 oz canned cannellini beans 2 cans, drained and rinsed
- 6 green onions sliced thin
- 1 and ½ teaspoons dried thyme
- 4 cups vegetable broth
- ½ cup half and half
- salt and pepper to taste
Instructions
- In a large pot, combine the butter and oil. Melt the butter, then add the oil, onion and garlic. Cook until the onions are soft, stirring occasionally.
- Add the potatoes, cannellini beans, green onions, thyme and vegetable broth. Simmer for 25 minutes, or until potatoes are soft.
- Using an immersion blender, blend the soup about 50%, leaving some chunks and texture.
- If you don't have an immersion blender, remove about 1/2 the soup and puree it in a blender or food processor. Then return the pureed soup to the pot.
- Add the half and half. Stir. Add salt and pepper to taste.
- Serve and enjoy!
