Roasted Potato, Broccoli, and White Bean Soup, Kathryn's Clean Eating
| Prep Time: 30 min | Serves: 6 |
| Cooking Time: 60 min | Yield: 6 bowls |
This recipe is based on one found here: http://cleaneatingchelsey.com/2011/09/28/roasted-potato-broccoli-and-white-bean-soup/ I used one can of butter beans and one can of chickpeas. I used 2 pounds of German butterball potatoes (yellow potatoes). The sun dried tomatoes I used are probably a bit of a cheat to clean eating. Other than that, I followed the recipe on the website.
Ingredients
- 880 g Yellow Potatoes (mini)
- 4 cups Broccoli
- 10 cloves Garlic Clove
- 1 medium Red Onion (whole)
- 2 2/3 oz Sun Dried Tomatoes In Oil
- 2 tbsp Olive Oil
- 4 cups Organic Vegetable Broth Low Sodium
- 1/4 cup Large Flake Nutritional Food Yeast
- 1 tsp Garlic Powder Ajo En Polvo
- 1/2 tsp Black Pepper
- 2 tsp Basil, Dried
- 1 3/4 cups Canned Chickpeas
- 1 3/4 cups Butter Bean
- 1 tsp Salt
Directions
Roasted Potato Broccoli and White Bean Soup
Serves: 4-6
Difficulty: Medium
Total Time: 1.5 – 2 hours
2 cans white cannelloni beans, drained and rinsed
1 crown broccoli, chopped
10-12 small red potatoes, quartered
1 head garlic
1/2 white onion, diced
1 cup slow roasted tomatoes (or 1-15 oz can stewed tomatoes)
2 tbsp. olive oil, divided
4 cups vegetable broth
2 cups water
1/4 cup nutritional yeast (optional)
1 tsp. garlic powder
1/2 tsp. black pepper
1-2 tsp. basil
salt to taste
Directions:
We will break this recipe into two parts – the first part is roasting the vegetables. Preheat your oven to 425 degrees Fahrenheit while you are working on quartering your potatoes and chopping your broccoli. Once your oven is preheated, spray a rectangle of foil with cooking spray and add your bulb of garlic. Toss the potatoes in one tablespoon of olive oil and place in a single layer on a roasting pan. Roast for 25 minutes before adding your broccoli for an additional 20 minutes. In total, your potatoes should roast for about 45 minutes. Once your potatoes are done, you can also remove the garlic from the oven.
When your vegetables are done roasting, you can start working on assembling the soup. Start by heating 1 tbsp. of olive oil over medium high heat in a large pot with a heavy bottom. Add your diced onion and cook, stirring frequently until the onion is translucent (~5 minutes). After your onion is translucent, add your vegetable broth and water. Then, add all of your other ingredients: white beans (drained and rinsed), roasted potatoes, broccoli, tomatoes, nutritional yeast, and spices. Bring to a boil, and reduce the heat down to simmer. Once the heat is lowered to “low”, transfer two cups of the soup to a blender and puree. Add this back to the pot to thicken the soup. Continue to simmer for at least 30 minutes and serve.