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–+ servings
Potato and Bean Soup

Savory Potato and Bean Soup: Your New Comfort Craving

Enjoy a hearty bowl of Potato and Bean Soup, perfect for cozy nights and budget-friendly meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with neutral cooking oil
  • 1 medium Onion Any onion variety works fine
  • 2 stalks Celery Can replace with fennel
  • 1 medium Carrot Use any variety of carrot
  • 3 cloves Garlic Fresh minced recommended
For the Herbs
  • 1 teaspoon Dried Thyme Fresh thyme can be used
  • 1 teaspoon Dried Oregano Italian seasoning can be substituted
  • 1 teaspoon Paprika Smoked paprika adds a twist
For the Soup
  • 2 cups Cannellini Beans Can substitute with navy or kidney beans
  • 2 medium Potatoes Yukon Gold recommended
  • 4 cups Low-Sodium Vegetable Broth Homemade can be used
  • 2 tablespoons Tomato Paste Can replace with crushed tomatoes
  • to taste Salt Adjust based on broth sodium level
  • to taste Pepper
For the Garnish
  • 1/4 cup Fresh Parsley Can substitute with basil or cilantro

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat for about 2 minutes until shimmering.
  2. Add 1 diced onion, 2 chopped celery stalks, and 1 diced carrot. Sauté for about 5 minutes until translucent.
  3. Stir in 3 minced garlic cloves, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Cook for 1 minute.
  4. Mix in 2 cups of drained cannellini beans, 2 diced potatoes, 4 cups of low-sodium vegetable broth, and 2 tablespoons of tomato paste. Season with salt and pepper to taste.
  5. Bring the mixture to a gentle boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
  6. For creaminess, remove 2 cups of the soup, blend until smooth, then stir back into the pot.
  7. After simmering, stir in a handful of chopped fresh parsley, adjusting seasoning if needed.
  8. Ladle the soup into bowls, garnish with extra parsley, and serve hot.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 35gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1600IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Taste before adding salt and use starchy potatoes like Yukon Gold for creaminess. Store leftovers properly for freshness.

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