Potato, Kale, & White Bean Soup

Potato, Kale, & White Bean Soup W/ Whole Grain Rosemary Crostini

Print Recipe
Course Soup

Ingredients
  

  • 1 large yellow onion chopped
  • 3 garlic cloves minced
  • 8 cups chicken or vegetable stock low sodium
  • 2 lbs. potato rinsed and medium diced
  • 2 15 oz. white beans, no salt added, rinsed and drained
  • 1 cup canned spinach drained
  • 2 Tbsps. fresh basil/parsley finely chopped
  • 1 baguette whole-grain hearty bread sliced
  • 4 Tbsps. olive oil
  • 1 Tbsp. rosemary finely chopped
  • 4 garlic cloves minced

Instructions
 

  • Preheat oven to 350F.
  • Heat large pot over medium heat. Add olive oil and sauté onions until translucent, 5-7 minutes. Add garlic and sauté until fragrant.
  • Pour stock, potatoes, beans, and spinach. Bring to boil and simmer, uncovered, for 20 minutes.
  • Remove from heat and add basil/parlsey.
  • To make crostini, combine olive oil, rosemary, and garlic. Smash garlic and rosemary into olive oil to create paste.
  • Divide mixture on top of bread slices.
  • Bake until crispy, 20-25 minutes. Will keep in refrigerator for 7 days.
  • Serve and enjoy!

Notes

You can see more recipes and what produce are in our pantries today in Product Seasonality Resource or click here for other recipes.
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Keyword vegetable