40 minutes
A hearty and flavorful soup that combines the zesty kick of puttanesca sauce with the comfort of potatoes and white beans in a tomato-based broth.
Olive Oil, None
tablespoons
Medium Onion, Finely diced
each
Black Olives, Roughly chopped
cups
Capers, None
tablespoons
Garlic Clove, Finely chopped
each
Diced Tomatoes, None
0 cans
Granulated Sugar, None
teaspoons
Yukon Gold Potatoes, Cut into 1-inch pieces
0 lb
Cannellini Beans, Rinsed
0 cans
Red Pepper Flakes, None
teaspoons
Vegetable Stock, None
cups
Fresh Parsley Leaves, Roughly chopped
cups
Balsamic vinegar, None
tablespoons
1. Sauté Onion
Heat olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté for 2 to 3 minutes until it starts to soften.
2. Add Olives, Capers, and Garlic
Stir in half of the roughly chopped black olives and half of the capers, along with the finely chopped garlic cloves, and continue to sauté for an additional 1 to 2 minutes until the garlic is golden and aromatic.
3. Simmer Tomatoes
Pour in the can of diced tomatoes and sprinkle with granulated sugar. Let the tomatoes simmer for about 5 minutes to reduce their acidity and enhance their sweetness.
4. Add Potatoes and Beans
Add the potatoes, cannellini beans, red pepper flakes, and vegetable stock. Bring to a simmer and cook for approximately 25 minutes until the potatoes are tender.
5. Mash and Thicken
Gently press down on some of the potatoes and beans with a masher right in the pot, thickening the soup slightly while maintaining some texture.
6. Finish with Vinegar
Stir in the balsamic vinegar to add depth and a touch of acidity.
7. Garnish and Serve
Ladle the soup into bowls and top each with a mixture of the remaining black olives, capers, and fresh parsley. Drizzle with olive oil and serve with crusty bread if desired.
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