1 tablespoon of olive oil
1 onion, chopped into cubes
1 1/2 liters of vegetable broth
1 sprig of rosemary
200g of potatoes, cut into cubes
1 stalk of garlic, sliced into rings
1 medium carrot, cut into cubes
200g of chicken breast, cut into cubes
Salt and pepper to taste
1 can of corn
2 cups of cooked white beans
1 tablespoon of chopped fresh parsley
1 tablespoon of olive oil
1 onion, chopped into cubes
1 1/2 liters of vegetable broth
1 sprig of rosemary
200g of potatoes, cut into cubes
1 stalk of garlic, sliced into rings
1 medium carrot, cut into cubes
200g of chicken breast, cut into cubes
Salt and pepper to taste
1 can of corn
2 cups of cooked white beans
1 tablespoon of chopped fresh parsley
1 Heat the olive oil in a pot and sauté the onion until golden brown
Add the vegetable broth, rosemary, and potatoes
Cook the potatoes until they're tender
Remove the potatoes from the pot with a slotted spoon and mash them with a fork
Set aside
2 Add the garlic, carrot, chicken breast, reserved potatoes, salt, pepper, and corn to the pot
Simmer for 10 minutes
Add the white beans and cook for an additional 15 minutes
Transfer the soup to a serving bowl and sprinkle with chopped parsley
Serve immediately.
