Categories: Soup
Ingredients
- 20 oz. package refrigerated diced potatoes with onions
- 14.5 oz. can vegetable broth
- 1 cup shredded Swiss cheese
- 1/3 cup flour
- 3 cups milk
- 1 tsp dried Italian seasoning, crushed
- 15 oz. can navy beans, rinsed and drained
- Salt and black pepper
- Bottled roasted red sweet peppers
- Snipped fresh Italian parsley
- 8 slices toasted Italian bread with shredded Swiss cheese
Directions
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In a Dutch oven, combine potatoes and vegetable broth. Cover and bring to boiling; reduce heat. Simmer, covered, for 4 minutes.
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In a large bowl, toss together cheese and flour until cheese is coated. Gradually stir in milk until combined. Add cheese mixture and Italian seasoning to potato mixture in Dutch oven. Cook and stir over medium heat until thickened and bubbly. Stir in beans; cook and stir for 1 minute more. Season to taste with salt and pepper. Top servings with roasted pepper and parsley and serve with toasted cheese-topped bread.