Thursday, October 1, 2009

White Bean, Potato, Sage, and Rosemary Soup

2 T fresh rosemary, or 3 t dried
2 T dried sage
1 T dried coriander
1/2 t ground cloves
2 bay leaves

olive oil
salt & pepper
3 carrots, peeled and chopped into bite sized pieces
2 sweet potatoes, peeled and chopped into bite sized pieces
2 large white potatoes, peeled and chopped into bite sized pieces
1 large sweet onion, peeled and chopped into bite sized pieces
1 head of garlic with all the cloves peeled

2 14-1/2oz cans any cooked white bean (white navy, butter beans,...)
5 14 1/2 oz cans chicken broth or veggie broth

Toss potatoes, carrots, onion, and garlic cloves in olive oil and liberally salt and pepper. Put on a large baking sheet and roast at 450 degrees for 15 minutes till soft.

Heat 2T olive oil in large soup pot. Add rosemary, sage, coriander, cloves, and bay leaves and make a paste. Heat spices for 1 minute. Add vegetables, beans, and broth. Bring to a boil and then turn down and simmer for 15-20 minutes.



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