Happy Monday y’all! I promised more soup posts, so here you go! This soup was pretty easy to make! And it has potatoes in it! I love me some potatoes.
In addition to potatoes (plain ‘ol Idaho Russett), you will need cannellini beans, squash and zucchini (or any variety of squash you choose), garlic, vegetable broth, a lemon, an onion (I opted for sweet Vidalia), Herbs de Provence, and celery and carrots (Mr. FBBQ had bought celery for his recipe, so I used that, but we did not have carrots so they are absent from this post).
To start, boil the potatoes until they are soft. While they are cooking, in a separate pot, add vegetable broth, sliced squashes, chopped onion and celery, and minced garlic. Add the Herbs de Provence near the end, once the veggies start to soften.
Drain the potatoes and add to the pot with the vegetables. Squeeze a lemon into the soup, mix well, and enjoy!
