This soup is perfect for a cold day or an almost spring day when you still need something warm. you up. You can determine the spice level by adding a pinch of red pepper flakes or a teaspoon or two if you like it hot. Blend a portion of the white beans and potatoes with an immersion blender or simply mash them with a fork to make a creamy and thick broth. It’s so comforting and delicious.
Yield: 6 servings
Cook time: 45 minutes
Ingredients
1 Tbsp olive oil
1 yellow onion, peeled and finely diced
1 tsp salt, plus more to taste
1 tsp pepper
1 tsp dried thyme
1 tsp cumin
Crushed red pepper flakes to taste
2 garlic cloves, peeled and minced
3 medium-large sized yukon gold potatoes
2 15 oz cans of cannellini beans
4 cups vegetable broth
1 cup frozen corn
1-2 Tbsp lemon juice
1 avocado, optional. Peeled, pit removed and cubed to add as garnish.
1 cup cilantro, removed from stems and chopped
Preparation
Step 1: Heat a large soup pot over medium heat. Add the olive oil to the pot and heat. Add the yellow onion to the pot. Cook the onions, stirring regularly for 3-4 minutes until translucent. Add the salt, pepper, thyme, cumin, and a pinch or two of crushed red pepper flakes (or up to 2 tsp) depending on your spice preference. Stir all together.
Step 2: Add the minced garlic and potatoes, stir together and let cook for another 4-5 minutes.
Step 3: Add the rinsed beans to the pot and the vegetable broth. Bring the soup to a boil and add the frozen corn. Bring back to a boil, turn the heat to low, cover and let the soup simmer for ~30 minutes. The potatoes should be fork tender.
Step 4: Using an immersion blender, blend the soup on low for about one minute so that one quarter or one half of the potatoes and beans become mashed. Alternatively, you can use a fork to mash about half of the potatoes and beans. I prefer to leave many of the beans and potatoes in the soup without blending them all.
Step 5: Just before eating, add the lemon juice and more salt to taste. Serve in large soup bowls with cubed avocado and chopped cilantro on top, if desired.
This soup can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months.
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