Vegan Potato and White Bean Soup
Ingredients:
- 2 cups dried white beans soaked in water for at least 8 hours (1 cup dried, before soaking)
- 2 large or 4 medium potatoes cut into small pieces
- 2 tbsp olive oil
- 1-2 sprigs rosemary
- 4 garlic cloves thinly sliced (not chopped or crushed)
- ½ tsp chili flakes
- ½ tsp freshly ground black pepper
- 6 cups water plus more if needed
- At least ½ tsp salt to taste
- 2 tbsp finely chopped parsley
- 2 tbsp fresh lemon juice
Instructions:
- Soak the beans: Soak for at least 8 hours, preferably in the fridge, changing the water at least once during that time.
- Cook the beans: Rinse and drain the beans, then place in a large pot. Add the olive oil, rosemary, garlic, chili flakes, and pepper. Cover with the water, bring to a boil, and cook over medium heat, partially covered, for 45 minutes, until the beans begin to soften. Don't add salt yet, it will slow down the softening.
- Add the potatoes: Add the potatoes to the pot and cook for another 40 minutes, until the beans and potatoes are very soft. Add more water during cooking if needed.
- Season and finish: Remove the rosemary sprigs, which will have shed their leaves by now. Add at least ½ tsp salt, taste, and add more if needed, potatoes need a generous amount of salt to really shine. Stir and cook for another 5 minutes. Turn off the heat and stir in the chopped parsley and lemon juice. Taste again and adjust as needed. Serve hot.
Notes:
- Bean cooking time varies depending on how fresh the dried beans are and how long they soaked, fresher and longer-soaked beans cook faster.
- Never add salt while beans are cooking, only at the end, this applies to most legumes.
- Frozen pre-cooked white beans can be used as a shortcut, add them together with the potatoes (skip the separate bean-cooking step) and cook for about 45 minutes. The flavor will be milder.
- Canned beans aren't recommended for this recipe.
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