Provider Farm

From our fields, for your family

Lemon Dill White Bean and Potato soup

Course: 
Ingredients: 
  • olive oil or avocado oil
  • 1 yellow onion - diced finely, or 2 sliced leeks (white parts only)
  • 1 medium carrot - diced finely
  • 2 stalks celery - diced finely
  • sea salt
  • 4 garlic cloves - minced
  • freshly ground black pepper
  • pinch red pepper flakes, to taste
  • 1½ teaspoons ground coriander
  • 4 medium yellow potatoes or new potatoes (about 1lb) - cut into ½" chunks
  • 2 cups cooked white beans (or 1 15 oz can)
  • 6 cups vegetable broth
  • 1 tablespoon white/mild miso
  • a few large handfuls baby spinach (optional)
  • zest from 2 lemons
  • scant ¼ cup lemon juice (from about 2 medium lemons), plus more for garnishing
  • 1 small bunch dill (about ⅓ cup packed) - stemmed and chopped, plus more for garnishing
Directions: 

Warm a soup pot over medium heat and add a generous pour of oil once the pot is hot. Add the onion/leeks, carrot, celery, and a pinch of salt. Sauté over medium-low heat for about 15 minutes, or until the onion is translucent and the other vegetables are soft. Add the garlic, black pepper and red pepper flakes to taste, and coriander. Cook for about another 30 seconds, until the garlic is fragrant. Add the potatoes and another generous pinch of salt, mix to coat the potatoes. Add the beans and vegetable broth, mix, cover, and bring to a simmer. Simmer, covered, for 20 minutes, or until the potatoes are just tender.
Transfer about half the soup to an upright blender, along with the miso, and blend until just smooth. You can also do this with an immersion blender, leaving some of the soup chunky. Return the blended soup to the pot. Mix and taste for salt/pepper, adjust if needed. Turn off the heat, wilt in the spinach, if using, and mix in the lemon zest, juice, and dill. Serve the soup warm, garnished with lemon wedges, more dill, and red pepper flakes.

Credit: 
golubakitcen.com