Potato and White Bean Puttanesca Soup

1. Sauté Onion

Warm up a large pot or Dutch oven over medium heat. Swirl in 2 tablespoons of olive oil, then toss in a finely diced medium onion. Let the onion sauté until it's soft and translucent, about 2-3 minutes.

2. Add Aromatics

Stir in 1/4 cup of roughly chopped black olives, 1 tablespoon of roughly chopped capers, and 3 finely chopped garlic cloves. Sauté for about 1-2 minutes, until the garlic is fragrant.

3. Simmer Tomatoes

Pour in a 28-ounce can of diced tomatoes and a 1/2 teaspoon of sugar. Allow the mixture to simmer for about 5 minutes, until the tomatoes thicken slightly.

4. Combine Potatoes, Beans, and Stock

Add 1 1/2 pounds of Yukon gold potatoes, a 15-ounce can of cannellini beans, 1/2 teaspoon of red-pepper flakes, and pour in 3 cups of vegetable stock. Let the soup simmer for about 25 minutes, until the potatoes are tender.

5. Prepare Garnish

While the soup simmers, prepare a garnish by chopping the remaining 1/4 cup of black olives, another tablespoon of capers, and 1/4 cup of fresh parsley.

6. Thicken and Season Soup

After the potatoes are tender, stir in 1 tablespoon of balsamic vinegar. Lightly mash a quarter of the potatoes and beans against the side of the pot to thicken the soup. Season with kosher salt and black pepper to taste.

7. Serve

Ladle the soup into bowls, drizzle with a bit of olive oil, and sprinkle the olive, caper, and parsley topping over each serving.