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Step-by-step process of making white bean and potato soup, showing the aromatic vegetables being sautéed in a Dutch oven.
FL Recipes

Potato and Bean Soup: The Ultimate Comfort in a Bowl

A hearty, creamy, and flavorful Potato and Bean Soup recipe made with simple pantry staples. This one-pot meal is incredibly easy, budget-friendly, and the perfect comfort food for a chilly day. Naturally vegetarian and easily customized!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 large carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 lbs Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 2 cans cannellini beans (15-ounce each) rinsed and drained
  • 6 cups vegetable broth low-sodium
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground, or to taste
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • 1 Large Dutch Oven or Pot
  • 1 Immersion Blender or Regular Blender
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Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the diced potatoes, rinsed and drained cannellini beans, vegetable broth, dried thyme, and bay leaf to the pot. Season with salt and pepper. Stir to combine.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the potatoes are fork-tender.
  5. Remove and discard the bay leaf. Use an immersion blender to pulse the soup a few times in the pot until partially creamy but still chunky. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and return to the pot.
  6. Taste and adjust seasoning with more salt and pepper if needed. Stir in the chopped fresh parsley before serving.

Nutrition

Calories: 350kcalProtein: 14gFat: 6gFiber: 15g

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Freezing: The soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Variations: Add a few handfuls of spinach or kale in the last few minutes of cooking for extra nutrients.
Keyword healthy soup recipe,potato and bean soup,white bean soup

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