Go Back
–+ servings
Potato and Bean Soup

Hearty Potato and Bean Soup for Cozy Nights In

A comforting Potato and Bean Soup that's budget-friendly and packed with Mediterranean flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra virgin olive oil Add a rich, fruity flavor.
  • 1 onion Any color will do.
  • 1 celery rib Fresh celery is ideal.
  • 1 large carrot Can substitute with parsnip.
  • 3 garlic cloves Minced; can use garlic powder as a substitute.
Herbs & Spices
  • 1 teaspoon dried thyme Fresh thyme is a great alternative.
  • 1 teaspoon dried oregano Adjust the amount to taste.
  • 1 teaspoon paprika Smoked paprika for a twist.
Main Ingredients
  • 2 cups cannellini beans Packed with protein.
  • 3 medium Yukon gold potatoes Sweet potatoes can substitute.
  • 4 cups low-sodium vegetable broth Regular broth for more flavor.
  • 2 tablespoons tomato paste Deepens flavor.
  • to taste salt Adjust according to preference.
  • to taste black pepper Adjust according to preference.
Finishing Touches
  • ¼ cup fresh parsley Brightens the soup.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 diced onion, 1 chopped celery rib, and 1 large diced carrot. Stir frequently for 5 minutes until onion is translucent.
  2. Add 3 minced garlic cloves, 1 teaspoon of paprika, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano to the pot. Stir and cook for 1 minute.
  3. Incorporate 2 cups of rinsed cannellini beans, 3 medium diced Yukon gold potatoes, 4 cups of low-sodium vegetable broth, and 2 tablespoons of tomato paste. Season with salt and black pepper.
  4. Bring the soup to a rolling boil, then reduce heat to medium-low. Cover and let it simmer for 30 minutes.
  5. Blend a portion of the soup with an immersion blender for a thicker consistency, if desired.
  6. Stir in ¼ cup of chopped fresh parsley just before serving. Adjust seasoning if necessary.
  7. Ladle into bowls and serve with crusty bread or croutons.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 45gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Adjust the salt at the end of cooking to prevent over-seasoning. Avoid over-blending to keep potato chunks for heartiness.

Tried this recipe?

Let us know how it was!