Rosemary Potato and White Bean Soup


Last Saturday, it was a rainy, dreary day. The boys headed off to Asheville to run errands and Lexi and I just hung out at home all day in our PJs. It was a much needed day of rest. When it came time for dinner, I wanted something warm. With that said, I was too lazy to look up an actual recipe (chillin’ in your PJs will do that to you), so I decided to just throw something together. Sometimes, this method of cooking is a complete disaster and sometimes…it works! Thankfully, it definitely worked for us – good thing, too, because I did not feel like making an alternate meal in case it totally sucked.

Here is what you need for this very tasty and simple soup:

1/4 cup olive oil
1 medium onion, diced
2 ribs of celery, diced
1 carrot, diced
2 medium potatoes, diced
1 large tomato or 4 roma tomatoes, diced
1 can white beans (canellini is what I used)
3-4 cans of water
1 tsp. dried rosemary
salt and pepper to taste
green onions for garnish
parmesan cheese

Heat up your olive oil in a stock pot. Add in your onion, celery and carrot – saute those veggies for 10 minutes or until they are soft and translucent.

Add in your beans, tomatoes, potatoes, water and rosemary. Bring to a light boil, but immediately reduce heat to a simmer. Put a cover on it and cook for 15-20 minutes (or until potatoes are soft, but not falling apart). The smaller you cut your potato pieces, the faster it will cook.

Once it’s done, add in salt and pepper to your taste and let the soup sit for 10 minutes so that the flavors can meld. Serve with chopped green onions and parmesan cheese.

While this soup will never be served in a 5 star restaurant, it’s warm, tasty and it definitely hits the spot on those cold winter days. Enjoy!



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