CookEat Recipe
Potato and Artichoke Soup with Cannellini Beans
Potato, artichoke and celery simmer with onion and sherry. Cannellini beans and capers are added before serving.
Method
Steps
Step 1
Use 80 g cooked, drained cannellini beans and 120 g trimmed raw artichoke hearts, with tough leaves and hairy chokes removed, thinly sliced. Scrub potato and dice into 1 cm cubes; chop onion and celery. Rinse and drain capers and weigh sherry as listed.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion and celery for 5 minutes. Add sherry and simmer for 2 minutes, then add potato, artichoke and 1700 ml water.
Step 3
Bring to a boil, partially cover and simmer for 20–25 minutes until potato and artichoke are tender. Add beans and capers for 5 minutes and serve eight starter bowls.
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Cooked 6 times