Italian Soup with Red Potato

Serves

Cook Time

20 min

Total Time

45i min

Main Course

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American 🇺🇸

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This recipe is actually pasta fagioli but I used red potatoes instead of pasta for a little less calories and a little more fiber. This is an easy Italian soup for a cold weeknight meal that will be great as leftovers for a few days. It has a lot of nice flavor especially in the winter time. Adding the cheese rind helps give the soup more texture. Note: You can keep the parmesan rind for soups like this just put them in a freezer zip lock and store them in your freezer.

Ingredients

8 oz red potatoes medium diced
Extra Virgin Olive Oil
1 yellow onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, chopped
2 dried bay leaf
1 tble dried oregano
1 28-oz can fire roasted diced tomatoes
5-6 cups vegetable broth Rind from the parmesan cheese
1 15-oz can cannellini beans (or Great Northern Beans), rinsed and drained
1 15-oz can kidney beans, rinsed and drained
Salt and pepper
1/2 cup fresh basil leaves, cut into ribbons
Crushed red pepper
(optional) Grated Parmesan cheese, for garnish

Directions

In a large dutch oven or cast iron pot, heat 2 tbsp olive oil.
Saute the onions, celery and carrots on medium-high heat for 4 minutes or so until the vegetables begin to break down.
Add the chopped garlic, bay leaf, and dried oregano.
Cook for another 2 minutes, stirring occasionally.
Add the roasted diced tomatoes, vegetable broth, cheese rind, cannellini beans, and kidney beans.
Season with salt and pepper to taste.
Bring to a boil, then reduce the heat to simmer.
Cover the pot with a lid but leave a small opening.
Simmer for 20-25 minutes.
Bring to a medium-high heat, and add the potatoes.
Simmer until potatoes soften.
Stir in the fresh basil, and remove from heat.
Transfer to serving bowls and top with crushed red pepper (optional) and grated Parmesan cheese.
Add your favorite crusty Italian bread.