Saffron Soup with Cannellini Beans and Red Potatoes
This soup provides a unique opportunity to enjoy the rich flavor of saffron. It's a great option for guests because it is unique can be made ahead and heated at serving time.
Servings: 10
Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.
Ingredients
- 2 cups cannellini beans or navy beans (cooked)
- 3/4 pound small red potatoes
- 2 tablespoons olive oil
- 1/2 large yellow onion (cut into quarters and thinly sliced)
- 2 leeks (white part only, thinly sliced)
- 2 cloves garlic (minced)
- 1 red bell pepper (cut into thin pieces)
- 1 large tomato (chopped)
- 2 stalks celery (chopped)
- 2 bulbs fennel (white part only, chopped)
- 3 sprigs thyme
- 1 bay leaf
- 2 whole cloves
- zest of 1/2 small orange
- 1/2 teaspoon saffron
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups low sodium vegetable broth
- 1 cup water
- 2/3 cups white wine
- 1/2 tablespoon lemon juice
Instructions
- Cook onions, leeks, garlic and red pepper in olive oil until soft. Add tomato, celery and fennel. Cook until vegetables are soft.
- Add thyme, bay leaf, cloves, orange zest, saffron, salt, pepper, vegetable broth, water, wine and lemon juice. Simmer 10 minutes.
- Cut potatoes into bite-sized pieces and add to the soup with the beans. Simmer until potatoes are cooked.
Leave a Reply