Description
This cozy Potato and Bean Soup is hearty, comforting, and packed with tender potatoes, creamy white beans, and simple herbs. An easy one-pot meal perfect for busy weeknights or meal prep.
Ingredients
1 tablespoon extra virgin olive oil
1 onion, diced
1 celery rib, diced
1 large carrot, diced
2 garlic cloves, minced
½ teaspoon dried thyme
2 teaspoons dried oregano
2 teaspoons paprika
2 cans (14 oz each) cannellini beans, rinsed and drained
15 oz potatoes, peeled and diced
4 cups low-sodium vegetable broth
3 tablespoons tomato paste
1 teaspoon salt, or to taste
Black pepper, to taste
3 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrot, and celery. Cook for 5 minutes until softened.
Stir in garlic, paprika, thyme, and oregano; cook 1 minute until fragrant.
Add beans, potatoes, vegetable broth, tomato paste, salt, and pepper.
Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
Optional: Blend about 2 cups of soup and return to pot to thicken.
Stir in parsley, adjust seasoning, and serve warm with crusty bread.
Notes
Do not over-blend potatoes or the soup may become gluey.
Soup thickens as it sits—add broth when reheating if needed.
Stores well in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 0 mg