Truman’s White Bean and Potato Soup

1 large sweet onion, diced

2-3 tablespoons olive oil

1 teaspoon sugar

1 heaping teaspoon Herbes de Provence

Freshly ground black pepper, to taste

6 to 8 garlic cloves, whole

6 russet potatoes, skinned and diced into chunks

water

1 heaping teaspoon Better Than Bouillon seasoned vegetable base, to start

1 15.5-oz can organic cannellini beans, drained and rinsed

Heat a soup pot on medium heat.  Add olive oil, Herbes de Provence, diced onions, whole garlic cloves, and sugar to pot.  Allow onions and garlic to slowly caramelize over 20 minutes or so.  Add potatoes to the soup pot. Add just enough water to cover potatoes.   Stir in the Better than Bouillon. Season with black pepper.  Bring to a boil.  Reduce to a slow simmer.  Simmer for 20-30 minutes until potatoes cooked and beginning to fall apart.  Add beans.  Bring back to a boil.  Check seasonings.  Add more Herbes de Provence, Better than Bouillon, and ground black pepper as needed.  If desired, stir in some baby spinach or other greens.  Serve.