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Potato and Bean Puttanesca Soup
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Potato and Bean Puttanesca Soup
Recipe Amount:
6 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
205
This is a go-to soup recipe for us in the winter when we don't have many fresh herbs. The canned olives and capers give flavor to the soup and can be added to foods when used in small quantities.
Ingredients
- 1 Cup Dry Cannellini Beans
- 1 Tbl Olive oil
- 1 Onion - Diced
- 12 Garlic Cloves - Minced
- 1/2 Cup Black Olives - Drained, Rinsed, and Chopped
- 2 Tbl Capers - Drained and Rinsed
- 1/2 Tsp Crushed Red Pepper Flakes
- 1-14.5 oz Can No Salt Added Diced Tomatoes or 1 cup unsalted tomato sauce
- 3 Cups Homemade Chicken Stock
- 1-1/2 lbs Yukon Gold Potatoes - Cut into 3/4" pieces
- 1/4 Cup Fresh Parsley - Leaves Chopped
- 1 Tbl Balsamic Vinegar
- Black Pepper - To taste
Preparation
Step 1:
Cook dry beans in instant pot and drain.
Step 2:
In a large stock pot on medium-high heat, add the olive oil and saute the onion. When onions are translucent, add the garlic, olives, capers, and red pepper flakes. When garlic is aromatic, add the stock, tomatoes, potatoes, and beans. Bring to a boil, and then reduce heat to a simmer. After cooking for 30 minutes, slightly mash the potatoes with the back of the spoon and add the balsamic vinegar, parsley and season to taste.
Step 3:
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
289
Fat (g):
4
Cholesterol (mg):
5
Sugar (g):
8
Protein (g):
13
Fiber (g):
10
Sodium (mg):
205
Potassium (mg):
1382
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