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Fresh Harvest Soup Recipe


  • 2 cups cooked small white beans - Idaho varietal
  • 2 cups cooked Idaho lentils
  • 1/4 cup extra-virgin olive oil 
  • 1 cup yellow onion, chopped
  • 3 fresh garlic cloves, minced
  • 2 small or 1 large sweet potatoes, diced
  • 1 cup carrots, chopped
  • 1 (large, 28-ounce) can crushed tomatoes
  • 2 medium potatoes, peeled and diced
  • 1 cup other fall harvest Idaho vegetables (may use up to 4 cups)
  • 2 tablespoons chopped fresh basil leaves
  • 4-5 cups vegetable or chicken stock or half water half stock
  • 1/4 teaspoon salt (more or less to taste)
  • 1/4 teaspoon freshly ground black pepper (more or less to taste)
  • 1 - 2” piece of pecorino cheese rind or cheese and 1/3 cup grated pecorino Romano (about 2 ounces) 


Saute onion in olive oil over medium heat until opaque.

Add garlic and cook for 1 minute.

Add chopped vegetables, herbs, tomatoes, pecorino piece/rind and 2 cup water or stock.

Cook until potatoes are almost tender.

Add beans, remaining 2 cups of stock, salt and pepper.

Simmer for 1 hour.

Nutritional Value - 1 Cup Serving

Calories-140, Fat - 2 gm, Saturated fat 0.5 gm, Protein - 10 gm, Sodium - 200-400 mg

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