A delightful and hearty soup featuring dandelion greens and white beans, perfect for a cozy meal.
Heat the vegetable oil in a large pot over medium heat.
Ensure the oil is hot enough to sizzle when adding vegetables for better flavor.
Add the celery, carrot, onion, basil, oregano, cumin, and garlic to the pot and sauté until the vegetables are softened.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Pour in the vegetable stock and add the bay leaf, corn kernels, white beans, potatoes, and dandelion greens.
Cut the potatoes into small, even pieces to ensure they cook evenly.
Bring the soup to a boil, then reduce the heat to low and simmer until the potatoes are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Season the soup with salt and black pepper to taste.
Taste the soup before adding salt to avoid over-seasoning.
Serve the soup hot, garnished with a sprinkle of fresh herbs if desired.
Pair the soup with crusty bread for a complete meal.
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