My Delicious & Creamy Cannellini Soup is smooth and tasty. Some of the key ingredients were russet potatoes, fresh basil, nutritional yeast and cannellini beans.
Delicious and Creamy Cannellini Soup
1 Russet potato, peeled and cut into cubes
2 Tablespoons of olive oil
2 Cloves of garlic, minced
3 Cans of cannellini beans, drained
1 Teaspoon of Italian seasoning
1 Teaspoon of smoked paprika
Himalayan salt and pepper, to taste
1/2 Cup of nutritional yeast
Garnish with fresh basil, chopped
Serve with hot crusty baguette bread
-In a large pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cubed potatoes. Sautee until they both begin to brown. Then add the drained beans, Italian seasoning and smoked paprika, stir for a couple of minutes. Pour in broth and bring to a boil, then reduce heat and simmer for five minutes. Add Himalayan salt and pepper to taste, if desired.
-Add 1/2 cup of soup into a blender. Blend on a low speed then pour back into the pot. Stir and simmer on low until reaching the desired consistency. Add soup to the bowls and serve with warm crusty bread and fresh basil. Enjoy!