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–+ servings
Potato and Bean Soup

Cozy Potato and Bean Soup for Hearty Comfort Nights

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This Potato and Bean Soup is a comforting hug in a bowl, packed with nutrients and flavor without breaking the bank.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Extra Virgin Olive Oil Provides a rich flavor base; substitute with any neutral oil if needed.
  • 1 medium Onion Any color works.
  • 2 stalks Celery Use fennel for a different flavor profile.
  • 1 medium Carrot Can substitute with parsnips for a unique taste.
  • 3 cloves Garlic Infuses aroma and flavor.
Soup Ingredients
  • 1 teaspoon Dried Thyme Fresh thyme can be used but adjust the quantity.
  • 1 teaspoon Dried Oregano Basil can be a substitute.
  • 1 teaspoon Paprika Smoked paprika provides additional depth.
  • 2 cups Cannellini Beans Can substitute with any white beans.
  • 2 medium Potatoes (Yukon Gold preferred) Sweet potatoes can be used for a different flavor and texture.
  • 4 cups Low-Sodium Vegetable Broth Adjust seasoning as needed for a vegan Potato and Bean Soup.
  • 2 tablespoons Tomato Paste Enhances the richness of the broth.
  • to taste Salt & Black Pepper Adjust to taste before serving.
Garnish
  • 1 handful Fresh Parsley Can be omitted or substituted with chives.

Equipment

  • large pot

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat for about 2-3 minutes until shimmering.
  2. Add 1 diced onion, 1 chopped carrot, and 2 stalks of diced celery. Sauté for about 5 minutes until the onion is translucent.
  3. Incorporate 3 minced garlic cloves, 1 teaspoon of paprika, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Cook for another minute until fragrant.
  4. Stir in 2 cups of cannellini beans, 2 diced Yukon Gold potatoes, 4 cups of vegetable broth, and 2 tablespoons of tomato paste. Season with salt and black pepper, and bring to a boil.
  5. Cover the pot and let the soup simmer for about 30 minutes, stirring occasionally.
  6. Ladle about 2 cups of the soup into a blender and blend until smooth. Return this mixture to the pot.
  7. Stir in freshly chopped parsley and adjust seasoning with extra salt and pepper. Serve warm.
  8. Ladle the soup into bowls. Serve with crusty bread or croutons.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Always taste before serving and adjust the seasoning as necessary. Consider adding extra greens for a nutritional boost. Cool completely before storing in the fridge or freezer.

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