Rosemary Dijon Garlic, White Bean and Potato Soup
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
4-6
Prep Time
10 minutes
Cook Time
30 minutes
It doesn't get cozier than this Rosemary Dijon Garlic, White Bean and Potato Soup - watch the recipe video below!
Author:Chef Tony Reed
Ingredients
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1/2 Onion, small diced
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2 whole carrot, small diced
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2 celery sticks, small diced
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10 garlic cloves, minced
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2 cans cannellini beans
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2-3 potatoes, Yukon, quartered
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2-3 Tbsp Spiceology Rosemary Dijon blend
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3-4 leaves kale, shredded
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1 Bay Leaf
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Salt to taste
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1.5 quart Chicken Broth
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Aleppo Pepper for garnish
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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).
