Italian Potato Soup

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  • By: Washington Potato Company
 Italian Potato Soup

Ingredients

  • 2 TBSP olive oil
  • 2 carrots, peeled and sliced 1/4" thick
  • 3 cloves garlic, minced
  • 8 - 10 medium - sized red potatoes, quartered
  • 2 15.5 oz. cans Great Northern beans, drained and rinsed
  • 3 14.5 oz. cans roasted diced tomatoes
  • 6 C water
  • 1 bunch of kale, destemmed and sliced ¾” thick

Directions

  1. Sauté carrots in olive oil till soft, about 3 minutes.

  2. Add garlic and cook over medium for 2 minutes, stirring frequently.

  3. Add potatoes, tomatoes, beans, and water. Bring to a boil over medium-high heat.

  4. Turn heat to low, cover and boil for 25 minutes or until potatoes are fork-tender.

  5. Add salt and pepper to taste. Just before serving add kale and let cook for 2 minutes, until the kale softens.

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