Last week during a meeting at work, our facilitator asked each attendee to share something that is bringing us joy. I’m moving soon, so the prospect of a gas range (!) and a big yard is all I can think about right now, but it was actually someone else’s “joy” that really got me thinking. She mentioned how happy she was that it’s now officially soup season, and I knew right away that 1) I had a kindred spirit in the meeting, and 2) I needed to go home and get to souping!
The moment I made that decision, I was in New York, with 4 hours of meeting and 3 hours of train-ing between me and my kitchen back in D.C. By the time I got home, I was in no mood for a lengthy dinner project, and I couldn’t shake the idea of soup. And thus this pantry-friendly meal was born.
This soup cooks up quickly and is a hearty meal all on its own, thanks to the potatoes and beans it contains (not to mention if you choose to serve it with an egg on top). Once you’ve chopped the aromatics and potatoes, you’ve done all the prep work required of you, aside from opening a few cans of beans and a bag of spinach. All the more time to crack open a bottle of wine to drink alongside it, at least if you’re eating in my house!
Weeknight Potato White Bean Soup
- 2 T. Butter (or Olive Oil, if you’d like to make the soup vegan)
- 1 Onion, chopped
- 4 cloves Garlic, chopped
- 1 sprig Rosemary
- 1 sprig Sage
- 1 T. Smoky Paprika (more to taste; I looooove smoky paprika, so I used about twice this)
- 1 t. Red Pepper Flakes (again, more to taste)
- 2 Russet Potatoes, diced (peeled if desired)
- 4 c. Vegetable Stock
- Salt & Pepper, to taste
- 2 cans White Beans, drained (I used Cannelini)
- 1 bag Baby Spinach
- Poached Egg, Creme Fraiche, and Pepitas, for serving
Melt butter in a stockpot over medium heat; add onion, garlic, rosemary, and sage, stirring occasionally until alliums are translucent. Stir in paprika and red pepper, then add potatoes, stock, and a big pinch of salt and pepper, scraping up anything that has stuck to the bottom of the pan. Cover and bring to a boil, then reduce heat and simmer until potatoes are fork-tender. Stir in beans to warm through, then stir in spinach just a few minutes before serving, to wilt. Season with salt and pepper to taste, then serve topped with whatever suits your fancy– I have eaten it with a poached egg or creme fraiche and pepitas, and would vouch for either (or, umm, both).
Book Club! Currently I’m reading Zak George’s Dog Training Revolution, because a significant part of the new house-big yard plan is adding a dog to the mix, and I want to be a good dog mom. Lou is going to HATE his life, so if anybody has tips on getting a diva cat used to sharing space with a puppy, please share– we could deeeefinitely use the advice!
Law and Lentils 