Potato and White Bean Puttanesca Soup
Potatoes and cannellini beans provide the bulk in this hearty soup inspired by pasta puttanesca, while the garlicky tomato base is imbued with the briny punch of capers and black olives. The signature of puttanesca is heat, so adjust the amount of red-pepper flakes to your liking or use fresh chiles, if you have them. Reserve some of the olives and capers, and combine with parsley to make a topper that amplifies the sharp, bright flavors. Haphazardly mashing some of the beans and potatoes is an efficient way to thicken the soup, without the need for any additional equipment. In fact, it’s a great trick to have up your sleeve whenever you are looking to thicken soups or stews.
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil, plus more for serving
- 1medium onion, finely diced (about 2 cups)
- ½cup black olives, roughly chopped
- 2tablespoons capers, roughly chopped
- 3garlic cloves, finely chopped
- 1(28-ounce) can diced tomatoes
- ½teaspoon granulated sugar
- 1 ½pound Yukon gold or red potatoes, cut into 1-inch pieces
- 1(15-ounce) can cannellini beans, rinsed
- ½teaspoon red-pepper flakes, or more to taste
- 3cups vegetable stock
- ¼cup fresh parsley leaves and tender stems (or fresh basil leaves)
- 1tablespoon balsamic vinegar
- Kosher salt and black pepper
Instructions
Step 1
Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons olive oil and the onion, and cook for 2 to 3 minutes, stirring occasionally, until the onion is softened.Step 2
Reduce heat to medium and add 1/4 cup black olives, 1 tablespoon capers and the garlic. Cook for 1 to 2 minutes until the garlic is lightly golden.Step 3
Add the tomatoes and sugar, and cook over medium heat until mixture is bubbling and tomatoes have thickened slightly, 5 minutes.Step 4
Add the potatoes, cannellini beans, red-pepper flakes and stock; stir and cover. Cook until potatoes are tender, about 25 minutes.Step 5
As potatoes cook, prepare the topping for your soup: Place the remaining 1/4 cup olives, 1 tablespoon capers and the parsley on a cutting board, and chop everything together.Step 6
Once the potatoes are tender, add the balsamic vinegar. Using the back of a large wooden spoon, roughly crush or mash about a quarter of the potatoes and beans against the side of the pot. This will thicken the soup. Season with kosher salt and black pepper.Step 7
To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.