White Bean and Potato Soup

A hearty and comforting soup that combines creamy white beans and tender potatoes, simmered with aromatic vegetables and herbs. This simple yet flavorful dish is perfect for a cozy meal on a chilly day.

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Prep Time 15

Cook Time 45

Total Time 1

Course Soup

Cuisine American

Servings servings

Calories 300 kcal

Equipment

Large soup pot or Dutch oven
Wooden Spoon
Blender or Immersion Blender
Knife
Cutting Board

Ingredients

Main Ingredients

2 tablespoons olive oil
1 medium onion diced
2 cloves garlic minced
2 stalks celery diced
2 medium carrots diced
4 cups vegetable broth or chicken broth
2 cups peeled and diced potatoes Yukon Gold or Russet
2 15-ounce cans white beans such as cannellini or Great Northern, drained and rinsed
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and black pepper
2 cups fresh spinach or kale chopped (optional)
2 tablespoons lemon juice freshly squeezed (optional)

Instructions

Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Sauté until vegetables are softened, about 5-7 minutes.
Add minced garlic, dried thyme, and dried rosemary to the pot. Cook for an additional 1-2 minutes until fragrant.
Pour in the vegetable broth and add the diced potatoes, white beans, and bay leaf. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20-25 minutes, or until the potatoes are tender.
Remove the bay leaf. For a creamier texture, use an immersion blender to partially blend the soup directly in the pot, or transfer a portion of the soup to a blender, blend until smooth, and return it to the pot. Stir to combine.
If using, add chopped spinach or kale to the soup. Stir and cook for an additional 5 minutes until the greens are wilted and tender.
Season the soup with salt and black pepper to taste. If desired, stir in freshly squeezed lemon juice to brighten the flavors.
Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil if desired. Enjoy with crusty bread or a side salad.

Notes

This white bean and potato soup is versatile and can be customized with your favorite herbs and vegetables. For added protein, consider adding cooked sausage or chicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 500mgPotassium: 900mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 20mgCalcium: 100mgIron: 4mg

Keyword Comfort Food, Vegetarian, White Bean and Potato Soup

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