A white soup for all mater-haters.
Ingredients:
> 2 tablespoons butter
> 6 cups broth, your choice (I used vegetable broth)
> 3 large carrots, chopped finely
> 3 stalks celery, chopped finely
> 1/2 white onion, chopped finely
> 2 tablespoons garlic, minced
> 4 medium red potatoes, diced
> 2 cans white beans, juice in
> 1 teaspoon dried oregano
> 1 teaspoon dried thyme
> 1/2 teaspoon black pepper
> 1 teaspoon salt
> Optional: Asiago cheese, parsley, sourdough bread
Directions:
> Make your soup base. In a large pot, turn the heat to medium and melt two tablespoons of butter. Once melted, add your base: celery, carrots, onions. Cook for 8-12 minutes, or until tender.
> Once veggies are tender, stir in your garlic. Keep stirring until it's fragrant. Once fragrant, add in all of your potatoes and herbs, stirring well to incorporate. Once it's mixed well, add the broth.
> Turn to high and cover the pot. Bring to a boil. Once boiling, turn it down to a dull simmer and let it simmer for about half an hour.
> After half an hour, give it a good stir. Add in the beans, cut the heat, put the lid on tight and let it sit for another thirty minutes.
> Serve as is or with a little cheese and parsley!
* I love to have this meal with buttered sourdough on the side.
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