Description
A hearty and comforting Potato and Bean Soup that is loaded with vegetables, beans, and flavorful herbs. This soup is perfect for a cozy meal on a chilly day and is both vegetarian and gluten-free.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Soup:
- 4 medium potatoes, peeled and cubed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) great northern beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped kale or spinach
- 1/4 cup chopped fresh parsley
Instructions
- Saute Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Cook Soup: Stir in potatoes, beans, vegetable broth, thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Bring to a boil, then simmer for 20-25 minutes until potatoes are tender. Remove bay leaf.
- Thicken Soup: Lightly mash some potatoes and beans in the pot for thickness. Stir in kale and simmer for 3-4 minutes.
- Finish and Serve: Adjust seasonings, garnish with parsley, and serve hot.
Notes
- For extra creaminess, add 1/2 cup heavy cream or coconut milk.
- Feel free to use other beans like navy beans or kidney beans.
- Pair with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
