This is a take on Pasta e Fagioli for people like me who aren’t fans of pasta in soup~I can hear my Italian grandmother praying for me as I write this!
This is easy to prepare and is a wonderful soup whether you are making it for yourself or a crowd.
Enjoy!
Dee’s Italian Potato and Bean Soup
With Crispy Parmesan Croutons
Serves 6
What you’ll need:
For croutons
2 Tablespoons olive oil
4 cups cubed dense Italian bread
¼ cup grated Parmesan
Salt and Black Pepper
For Soup
2 Tablespoons olive oil
2 cups diced onions
1 to 2 Tablespoons minced fresh Rosemary (to taste)
1 Tablespoon minced fresh garlic
½ cup dry white wine
6 cups low sodium chicken stock
1 pound cubed white potatoes (Russet, Yukon, etc.)
2 cans Cannellini beans AND liquid
2-3 cups fresh greens of your choice, such as Swiss chard, spinach, kale or arugula
Steps:
To make croutons-
- Mix Parmesan and black pepper together in a small bowl and set aside.
- Pour oil into a non-stick skillet over medium-high heat. Add cubes of bread and cook until toasted, moving around in the pan and turning as needed to maintain an even golden brown.
- Remove to paper towel to drain but while still hot, toss toasted bread with Parmesan-black pepper mixture. Set aside while soup is cooking.
To make soup-
- Heat oil in a soup pot and add onions. Cook the onions until translucent. Add rosemary and garlic to the pot and cook about 1 minute.
- Deglaze the pot with wine and cook until evaporated, about 3 minutes.
- Stir in broth and potatoes. Bring just to the boil and reduce heat to medium. Simmer the potatoes until almost tender, about 10 minutes.
- Gently stir in beans plus the liquid in the cans and warm through completely on low heat.
- Just before ready to serve, add greens and stir into soup.
- Plate soup and top with crispy croutons.
Dee-lish-us
