- 1 tablespoon neutral oil
- 1 yellow onion, peeled and diced
- 1 pound potatoes, cut into medium-sized cubes
- 1–2 tablespoons butter, plant-based or dairy
- 1 teaspoon garlic powder
- 2–3 cups water
- 2 15- ounce cans cannellini beans, drained
- 1 lemon, juiced and zested
- ¼ cup loosely packed fresh dill or parsley; or use up to 1-2 teaspoons dry
- Salt, pepper, and crushed red pepper to taste
- Toasted bread, for serving
Cook the onion and potatoes:
Heat the oil in a wide pot over medium heat. Once hot, add the onion and cook for 5 minutes until it softens.
Add the cubed potatoes and season all over with salt and pepper. Cook for 6–8 minutes, occasionally turning to prevent the onions from burning. Continue cooking for another 3–5 minutes until the potatoes begin to brown.
Melt the butter into the pot if using. Once melted and bubbly, add 1 teaspoon garlic powder and crushed red pepper to taste. Cook 1 minute.
Calories: 874kcal | Carbohydrates: 165g | Protein: 38g | Fat: 15g | Sodium: 1093mg | Fiber: 35g | Sugar: 8g | Vitamin C: 98mg