Beans, Greens & Potato Soup
A clean-out-the-fridge, creamy, nourishing bowl
Ingredients
- 1 white onion, diced
- 2–3 cloves garlic, minced
- 1 tsp grated fresh ginger (or to taste)
- 1 large potato, diced (or 5–10 fingerlings)
- 1 can white beans, drained + rinsed
- 3 cups water or broth
- 1 cup mixed greens + herbs (use what you have)
- I used: ½ bag spinach, wilting basil, ½ bag frozen peas
- 1 cup raw cashews
- ½ cup milk or plant milk (as needed)
- Olive oil
- Salt + pepper, to taste
Instructions
- In a pot, sauté the diced onion in olive oil with a pinch of salt until soft and translucent.
- While the onion cooks, bring a separate pot of water to a rapid boil. Add your greens and herbs and blanch for 1 minute until bright green. Drain and set aside (or transfer to an ice bath for extra vibrancy).
- Once the onion is soft, add the garlic and ginger and cook for about 30 seconds, until fragrant.
- Add the diced potato, white beans, and water or broth. Bring to a simmer and cook for 10 minutes, or until the potatoes are tender.
- Meanwhile, pour boiling water over the cashews and let soak while everything simmers.
- Add the blanched greens to the soup and simmer for 2 more minutes.
- Transfer everything to a blender. Drain the cashews and add them in, along with the plant milk. Blend until smooth and creamy, adding more liquid if needed.
- Taste and season with salt and pepper. Serve with a drizzle of olive oil and I added crunchy granulated garlic from Burlap & Barrel.
