Roasted Potato Broccoli and White Bean Soup

Hello Gourmies!
Who’s excited that its the last week before a long holiday weekend? Me! Me! I am going home to Boston for the mini-vacation (school took an extra day off – Monday AND Tuesday off babay!), and I am really getting excited for the New England fall that I will be experiencing! 
What could be more fall than home cooked soups/stews and anything Pumpkin? Um… those flavors in scented candles maybe? Otherwise.. NADA. 
Guess what flavors will be taking over the blog for the next couple of days? 
Yeah, that’s right.
Today’s recipe comes straight from Clean Eating Chelsey’s blog. I saw this and gasped. How delish does it sound? I mean really. 
So yeah. I made it. 
And it was delicious. 
Roasted Potato Broccoli and White Bean Soup
What you need:

2 cans white cannelloni beans, drained and rinsed
1 large crown broccoli, chopped
10-12 (or 1 bag) small red potatoes, quartered
1 head garlic
1/2 white onion, diced
1 cup slow roasted tomatoes (or 1-16 oz can stewed tomatoes [I recommend roasting the tomatoes])
2 tbsp. olive oil, divided, plus some for roasting garlic
4 cups vegetable broth
2 cups water
1/4 cup nutritional yeast (I omitted this and added Vegan Parma)
1 tsp. garlic powder
1/2 tsp. black pepper
1-2 tsp. basil
salt to taste

What you need to do:
Preheat your oven to 425 degrees. 
Quarter the potatoes and chop the broccoli into hearty bite size pieces. 
Once your oven is preheated, spray a rectangle of foil with cooking spray and add your bulb of garlic and lightly coat in olive oil. 
Toss the potatoes in one tablespoon of olive oil and place in a single layer on a roasting pan. 
Roast for 25 minutes. 
Add the broccoli to the potatoes and mix. 
Cook for an additional 20 minutes. 
Potatoes will have roasted for about 45 minutes. 
When you remove your potatoes, remove the garlic. I forgot this step and missed out on the garlic.. bummer.
Once the vegetables have cooked start your soup. 
Drain and rinse your beans. 
Heat 1 tbsp. of olive oil over medium high heat in a soup cauldron pan.
Add the diced onion and cook, stirring frequently for about 5 minutes, until the onion is translucent. After the onion is translucent, add the broth and water. 
Then, add all of the other ingredients: white beans, roasted potatoes, broccoli, tomatoes, nutritional yeast, and spices. 
Bring to a boil, and reduce the heat down to simmer. 
Once the heat is lowered to “low”, transfer two cups of the soup (including the garlic) to a blender and puree. 
Add this back to the pot to thicken the soup. 
Continue to simmer for at least 30 minutes and serve.

Thanks Chelsey for this delicious recipe! It was a hit with all of my room mates and guy friends this weekend, and it will be a favorite for years to come!
Roasted Potato Broccoli and White Bean Soup

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