Potato and White Bean Soup with Olive Puree
- Active Time 15m
- Total Time 1h 15m
Basque-native Gerald Hirigoyen is executive chef and owner of the restaurants Fringale and Pastis in San Francisco. This recipe appears in his book The Basque Kitchen: Tempting Food from the Pyrenees (HarperCollins 1999).
- 1/2 cup olive oil
- 1 medium onion, thickly sliced
- 6 garlic cloves, crushed
- 1 sprig fresh rosemary
- 2 cups dried white beans, soaked in water for 8 to 10 hours
- 2 small russet potatoes (about 1/2 pound), peeled and coarsely chopped
- 10 cups vegetable stock or broth
- 1 tablespoon kosher salt
- 1/4 teaspoon freshly ground white pepper
- 25-30 Spanish green or Kalamata olives, pitted
Warm the olive oil in a large, heavy-bottomed saucepan over high heat. Add the onion, garlic and rosemary, and sauté for 5 minutes.
Rinse the beans in a colander under cold running water. Add the beans, potatoes, vegetable stock, salt and pepper to the saucepan and bring to a boil. Reduce the heat to a simmer, and cook, covered, for 1 hour, or until the beans are soft and tender. Remove the rosemary. Season with salt and pepper to taste.
Transfer the soup to a blender or food processor and puree on high speed for 1 minute. Return the soup to the saucepan and bring to a boil.
Put the olives in a blender or food processor and mix until pureed. Transfer the olive puree to a small squeeze bottle or plastic bag with one corner snipped off.
Ladle the soup into bowls and garnish by squeezing swirls of olive puree on each portion.
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
350 calories; 16g total fat; 0mg cholesterol; 1351mg sodium; 40g carbohydrates; 9g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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