Potato And White Bean Soup

Name: Potato And White Bean Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 liters chicken stock, vegetable stock or water; 1 head escarole, leaves coarsely chopped; 1 sprig 6-inch sprig of fresh rosemary (optional, I like it just as much without); 4 larges garlic cloves, thinly sliced; 2 inches kombu (optional); 1 large onion, halved and thinly sliced; 3 teaspoons sea salt (depending on saltiness of the stock); 454 grams dried white beans, such as Great Northern or cannellini, about 2 ½ cups; 454 grams Yukon Gold potatoes (or other boiling potato), cubed; 2 Tbsps unrefined, cold-pressed extra-virgin olive oil

Potato And White Bean Soup might be just the main course you are searching for. This recipe serves 8. One serving contains 216 calories, 14g of protein, and 3g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. It is perfect for Autumn. A mixture of chicken stock, escarole, kombu, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.