Cozy and comforting, this potato and white bean soup gets its herby base from our Tuscan Herb Infused Olive Oil, finished with a bright splash of Sicilian Lemon White Balsamic Vinegar — simple, warming, and perfect with crusty bread.
Ingredients
- 2 tbsp Tuscan Herb Infused Olive Oil
- 2 large leeks, sliced
- 2 cloves garlic, minced
- 2 medium Yukon Gold, peeled and diced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 tsp fresh thyme
- Salt and pepper, to taste
- Pinch of smoked paprika
- Sicilian Lemon White Balsamic for finishing
Instructions
- In a large pot, heat olive oil over medium heat. Add leeks and a pinch of salt cooking until softened but not browned. Stir in garlic for 30 seconds until fragrant.
- Add diced potatoes, white beans, thyme, and stock. Bring to a boil, then reduce heat to a simmer. Cover and cook 20–25 minutes, until potatoes are tender.
- For a creamy soup, use an immersion blender to partially blend, leaving some texture, or blend half the soup in a blender and return it to the pot.
- Taste and adjust with salt, pepper, and smoked paprika.
- Ladle soup into bowls. Drizzle with olive oil and finish with a splash of Sicilian lemon white balsamic for brightness. Enjoy with warm crusty bread.
