To view more recipes just like this, share your email address with us {above} for updates, advice and cooking videos!
What’s not to love, really?
We don’t send you spam and instead send you a beautiful new recipe each week from one of our Meal Plans completely for free. You’ll also receive our weekly newsletter that is packed full of cooking videos, kitchen hacks, and strategies about how to become a shopping pro.
Coming soon…
We’ll be rolling out a series of super-duper fitness videos for our Subscribers only but we might just throw something in for our Email Subscribers too!
SOUP Senate White Bean
Prep
Cook
Total
Yield 8-10 servings
This is hands down just an amazing soup! It's comforting, healthy, light, and can be made from a ton of leftovers that you may already have hanging out in your fridge and pantry. This recipe makes a lot so freeze half, enjoy for lunches throughout the week or bring some to a friend that could use a pick-me-up! The potatoes, white beans, carrots, parsley, and the smokiness of the ham are flavors that compliment each other well. This is truly the soup that keeps on giving…
Ingredients
1-2 cups chopped leftover pork *optional
2 yellow onions, chopped
4 cloves garlic, sliced
4 carrots, trimmed and chopped
3 stalks celery, trimmed and chopped
2 tsp unsalted butter or olive oil
2 Russet potatoes, peeled and cubed into bite-sized pieces
1-2 quarts water or broth, as needed to cover ingredients
1 tsp salt and pepper
1 pinch red pepper flakes
2 cans white beans, drained and rinsed
1/2 bunch parsley, rinsed and chopped *for garnish
Instructions
- In a large soup pot, heat over medium-high heat and add onions, garlic, carrots, and celery to butter or oil.
- Cook for 10 minutes.
- Add potatoes, pork, water/broth (to cover by 2 inches), salt, pepper, red pepper flakes, and white beans.
- Bring soup to a boil, reduce to a simmer and cook for 20 minutes.
- Add more water to thin as needed and serve with a sprinkling of fresh parsley on top.
Courses soup
Leave a Reply