Description
This Potato and Bean Soup is a hearty and comforting dish that’s perfect for a chilly day. Packed with vegetables, white beans, and aromatic herbs, this flavorful soup is both satisfying and nutritious. It’s easy to make and can be enjoyed as a light meal on its own or paired with crusty bread for a more substantial dinner.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 (15 oz) can white beans (such as cannellini or Great Northern), drained and rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil. Add chopped onion and cook for 3–4 minutes until softened.
- Add vegetables: Stir in garlic, potatoes, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Add broth and beans: Pour in the vegetable broth and add the white beans, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the vegetables are tender.
- Thicken soup: Lightly mash some of the potatoes and beans in the pot to thicken the soup.
- Finish and serve: Stir in lemon juice and fresh parsley before serving.
Notes
- This soup freezes well and tastes even better the next day.
- Add spinach or kale during the last few minutes of cooking for extra greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
