Ingredients
- 1 (20 ounce) package refrigerated diced potatoes with onions
- 1 (14 ounce) can vegetable broth
- 13 cup all-purpose flour
- 1 cup shredded swiss cheese (4oz.)
- 3 cups milk
- 1 teaspoon dried Italian seasoning
- 1 (15 ounce) can navy beans
- rinsed and drained
- bottled roasted red pepper (optional)
- Italian parsley (flat-leaf) (optional)
- 8 slices toasted bread with cheese (optional)
Instructions
- In Dutch oven combine potatoes and broth.
- Cover; bring to boiling over high heat.
- Reduce heat.
- Simmer, covered, 4 minutes.
- In bowl toss together flour and cheese.
- Gradually stir in milk.
- Add milk mixture and Italian seasoning to potatoes.
- Cook and stir over medium heat until thickened and bubbly.
- Stir in beans; cook and stir 1 minute more.
- Top with roasted pepper and parsley.
- Serve with toasted bread.
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