Rosemary Dijon Garlic, White Bean and Potato Soup
Chef Tony Reed
4-6
10 minutes
30 minutes
American
Easy
It doesn't get cozier than this Rosemary Dijon Garlic, White Bean and Potato Soup - watch the recipe video below!
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
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 EVOO 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