Rosemary Dijon Garlic, White Bean and Potato Soup
Chef Tony Reed
6
10 minutes
30 minutes
American
Easy
Creamy white beans, tender Yukon potatoes, and earthy kale come together in a broth that tastes like it has been simmering for hours. Spiceology Rosemary Dijon adds fragrant herb complexity and a whisper of tangy mustard that makes each spoonful feel intentional. Weeknight cozy just got a serious upgrade.
Ingredients
1/2 Onion, small diced
2 whole carrot, small diced
2 celery sticks, small diced
10 garlic cloves, minced
2 cans cannellini beans
2-3 potatoes, Yukon, quartered
2-3 Tbsp Spiceology Rosemary Dijon blend
3-4 leaves kale, shredded
1 Bay Leaf
Salt to taste
1.5 quart Chicken Broth
Spiceology Aleppo Pepper for garnish
Bacon Bits for garnish (optional)
Directions
Sweat the onions, carrots and celery until translucent.
Add garlic.
Add in potatoes, beans and Spiceology Rosemary Dijon.
Add chicken broth. Bring to a simmer and cook until the potatoes become fork tender.
Use an immersion blender to blend about half the soup to thicken.
Add kale.
Once kale is tender top with extra virgin olive oil and Aleppo.
Garnish with crunchy bacon bits for texture (optional).
Recipe Products
Blend
Rosemary Dijon Seasoning
Key Ingredients
Mustard, Tarragon Leaves, Dill Weed, Rosemary, White Vinegar Powder