Best 2 Potato And White Bean Puttanesca Soup Recipes

Are you ready for a culinary journey that tantalizes your taste buds with flavors of the Mediterranean? Potato and White Bean Puttanesca Soup is an explosion of taste, a hearty and satisfying dish that is sure to warm your soul. Inspired by the classic Italian pasta dish, this soup offers a delightful twist, fusing the rustic charm of potatoes and the nutty creaminess of white beans with the vibrant flavors of a traditional puttanesca sauce. Dive into this delectable soup, where every spoonful promises a harmonious blend of tangy tomatoes, briny olives, capers, and the aromatic essence of garlic and oregano. Accompanying this star recipe are two equally tempting variations: a zesty Lemon-Herb Chicken and White Bean Soup, perfect for those who crave a bright and refreshing meal, and a comforting Sausage and Kale Soup, brimming with hearty sausage, tender kale, and a rich broth. Get ready to indulge in a trio of extraordinary soups, each offering a unique symphony of flavors that will leave you craving more.

Here are our top 2 tried and tested recipes!

SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP

Slow-Cooker Cauliflower, Potato and White Bean Soup image

This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Sarah DiGregorio

Categories dinner, lunch, soups and stews, appetizer, main course

Time 8h25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 pound Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks
1 pound cauliflower, chopped into large bite-sized florets and stems
2 (15-ounce) cans cannellini beans, drained
1/2 yellow onion, minced
3 garlic cloves, smashed and minced
3 1/2 cups vegetable stock
3 tablespoons unsalted butter
2 tablespoons dry white wine
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Coarse kosher salt and black pepper
1 teaspoon lemon juice (about 1/4 lemon)
8 ounces sour cream (1 cup), at room temperature
1/2 cup chopped chives (about 1 small bunch)
Potato chips, preferably sour cream and onion, for topping
Shredded Cheddar, for serving

Steps:

In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.

WHITE BEANS PUTTANESCA

White Beans Puttanesca image

Provided by Maggie Ruggiero

Categories Bean Olive Tomato Side Picnic Dinner Basil Healthy Potluck Capers Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 9

Ingredients

2 anchovy fillets, finely chopped
3 garlic cloves, minced
1/4 to 1/2 teaspoon hot red-pepper flakes
3 tablespoons extra-virgin olive oil
2 plum tomatoes, coarsely chopped
1/3 cup pitted Kalamata olives, coarsely chopped
1 tablespoon drained capers, chopped
1 (19-ounce) can cannellini beans, rinsed and drained
1/4 cup chopped basil

Steps:

Cook anchovies, garlic, and red-pepper flakes in oil in a medium skillet over medium heat, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes with olives and capers and cook until they begin to soften, about 2 minutes.
Stir in beans and simmer 3 minutes. Add basil.

Tips:

Use a variety of beans: White beans are a classic choice for puttanesca soup, but you can also use other types of beans, such as cannellini beans, kidney beans, or black beans.
Don't be afraid to add vegetables: In addition to potatoes, you can add other vegetables to your soup, such as carrots, celery, or zucchini.
Make it spicy: If you like spicy food, you can add a pinch of red pepper flakes or a chopped chili pepper to your soup.
Serve with crusty bread: Potato and white bean puttanesca soup is a hearty and filling soup that is perfect for a cold day. Serve it with a side of crusty bread or a salad.

Conclusion:

Potato and white bean puttanesca soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. With its simple ingredients and flavorful broth, this soup is sure to be a hit with the whole family.