Today I am excited to debut a new column, 'From Farm to Table'. One of the ethos of ROSE & IVY when it comes to food is incorporating whole foods that are completely wholesome, meaning nothing artificial, no preservatives (of any kind) and eating in season and locally as much as possible. Over the years I have learned that not all foods are created equally, even if they are 'natural'. Going to the farmers market every week is one of my favorite things to do, which have probably seen from the At the Market series. With this series, I aim to create an entire meal from local produce, starting with this recipe for White Bean, Broccoli and Potato Soup. This is a vegetarian soup that comes together in less than 40 minutes and is so delicious and creamy without any dairy.
WHITE BEAN, BROCCOLI & POTATO SOUP
4 cups fresh cranberry beans, shelled
2 cups broccoli, florets and stalks, chopped
3 carrots, chopped
1 large onion, chopped
3 yukon gold potatoes, peeled and diced
8 cups water
DIRECTIONS: Drizzle olive oil in a bottom of a soup pot. Add onions and carrots and stir until onions becomes translucent. Add broccoli, beans, potatoes and water. Cover and cook for 35 to 40 minutes until beans and potatoes become tender. Using an immersion blender or regular blender, pulse until smooth.
*Photography & Styling by Alison