This recipe came from my sister-in-law Lisa, who’s cooking I have always admired. Lisa and her husband Eric are raising their two granddaughters for the next year while their daughter and son-in-law serve in Afghanistan. Needless to say, Lisa is a busy woman and a master at cooking up something delicious for dinner in a hurry! So, I thought all you busy parents out there might enjoy this quick, tasty and simple soup. Enjoy!
Start to finish is about 30-45 minutes
You will need-
3-4 quart Dutch oven
Immersion blender or blender
2 tablespoons Extra Virgin olive oil
1 large yellow onion, diced (about 1 ½ cups)
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1 teaspoon dried basil
1 teaspoon dried Thyme
4 Russet potatoes, peeled and diced
4 cups chicken or vegetable broth
1 15.5 oz. can of Cannellini beans, rinsed and drained
1 16oz. bag frozen roasted corn, thawed and drained (optional)
Salt and pepper to taste
Heat olive oil in the Dutch oven on medium to medium-low heat, add the onions, sprinkle with a pinch or two of sea salt and cook until starting to brown. Add the basil and thyme, stir to combine. Add the potatoes, stir to combine. Add the broth. Cook the potatoes at a strong simmer until soft. Add the beans and stir to combine. Use the immersion blender to puree the soup. Add the corn. Heat through. Add salt and pepper to taste and serve.