Tuscon White Bean & Potato Soup

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

  Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, diced

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes (optional)

• 2 tablespoons tomato paste

• 4 cups vegetable broth

• 2 cups water

• 1 pound Yukon Gold potatoes, diced

• 2 (15-ounce) cans cannellini beans, drained and rinsed

• 1 bunch kale, stems removed and leaves chopped

• Salt and freshly ground black pepper, to taste

• Juice of 1 lemon

• Freshly grated Parmesan cheese, for serving (optional)

• Crusty bread, for serving

   Instructions

1. Sauté Aromatics:
   In a large sauté pan over medium heat, warm the olive oil. Add the garlic and shallot. Sauté until fragrant and lightly golden, about 2–3 minutes.

2. Add Tomatoes:
   Toss in the halved tomatoes and sprinkle with salt, pepper, and red pepper flakes. Stir to coat in the oil and aromatics. If using tomato paste, stir it in now.

3. Simmer and Burst:
   Let the tomatoes cook down for about 15–20 minutes, stirring occasionally, until they start to break down and release their juices. Use a spoon or potato masher to gently burst the tomatoes and create a rustic sauce.

4. Finish with Freshness:
   Remove from heat. Stir in basil, parsley, lemon zest, and lemon juice. For a silkier finish, swirl in a tablespoon of butter or a splash of cream.

5. Taste and Adjust:
   Taste and adjust seasoning as needed. Add more salt or a touch more lemon juice for brightness.

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   Variations & Tips

• Toss with fresh pasta (try linguine or farfalle) and top with shaved Parmesan.

• Spoon over grilled chicken or fish.

• Use as a pizza base for a spring veggie pie.

• Serve warm over roasted asparagus or zucchini ribbons.

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