Italian Potato and Onion Soup with Garlic Herb Croutons

A hearty vegan potato soup with Italian herbs, enriched with white beans and topped with crispy homemade garlic herb croutons.

Ingredients

• 1 medium (Russet or Yukon Gold) Potatoes
• 1/2 medium (yellow) Onion
• 4 cloves Garlic
• 1/2 can (258 mL), tomato flavour Soup
• 1 slice, day-old preferred Bread or Buns
• 1 cup Vegetable broth
• 1/4 cup, drained and rinsed Canned white beans
• 3 tbsp Olive oil
• 1 tsp (or a mix of oregano, basil, thyme) Dried Italian herbs
• Pinch (optional) Red pepper flakes
• to taste Salt
• to taste Black pepper

Instructions

1. Dice the potatoes and onions. Mince 3 cloves of garlic.
2. Heat 2 tbsp olive oil in a pot and sauté onions until translucent. Add garlic and cook for another minute until fragrant.
3. Add potatoes, vegetable broth, Italian herbs, red pepper flakes (if using), salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are very tender.
5. Stir in the canned white beans and heat through.
6. While the soup simmers, prepare garlic herb croutons: Dice bread into cubes. Mince remaining 1 clove of garlic. Toss bread cubes with 1 tbsp olive oil, minced garlic, Italian herbs, salt, and pepper.
7. Bake croutons at 375°F (190°C) for 8-10 minutes, or until golden and crispy.
8. Serve soup hot, topped with garlic herb croutons.

Cuisine: Italian

Suitability: vegan,vegetarian

Prep Time: 25 mins

Cook Time: 35 mins

Serving Size: 1

Meal Type: lunch