White bean and potato soup is a mildly flavored, warm and comforting dish that is very easy to make and perfect for a cozy meal. Plus, it’s vegan and super healthy!
There’s little that can go wrong with this recipe. As long as you don’t burn your veggies or garlic while frying and you don’t go wild with the herbs and seasoning, the soup is nearly guaranteed to come out right.
We partially blend our white bean and potato soup to make a bit more thick and pleasing while also having chunky bits to bite into. Feel free to blend it completely or not at all as you prefer, though. And, if you are not on a vegan diet, you can try adding some heavy cream to make the soup extra thick. The choice is yours. 🙂
If you wish to make the soup a bit sweeter, you can simply throw in an extra carrot or two (especially if you are going to blend it). The recipe we show uses only a couple of carrots and keeps the soup on the savory side. Enjoy your white bean and potato soup!
Ingredients
- 4 potatoes (medium sized)
- 2 cans white beans
- 2 stalks celery
- 2 medium carrots
- 1 yellow onion
- 4 cups vegetable broth
- 3 garlic cloves
- 1/2 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- Salt & pepper
- Fresh parsley (for garnishing)
Instructions
- Chop the carrots, celery, onion and potatoes into small cubes, and mince the garlic.
- In a large pot, heat olive oil over medium heat and sauté the onion, carrot and celery for 5-7 minutes until they are soft.
- Add the garlic and herbs and fry for 30 seconds. Then add the potatoes, broth, salt and pepper, and bring to boil. Reduce the heat, cover and let the soup simmer for 15-20 minutes until the potatoes are tender.
- Add the drained and rinsed beans and let simmer for 5-10 minutes to let the flavors mix. Done! You may partially or completely blend the soup to your liking. Adjust salt and pepper if needed, and garnish with fresh parsley.
Notes
- The recipe is for 4 servings.
- Prep time: 10 minutes.
- Cooking time: 30 minutes.
Similar recipes
If you like the white bean and potato soup, you may also like the following recipes:
- Roasted cauliflower soup
- Coconut and roasted carrot soup
- Hungarian mushroom soup
- Italian lentil soup
- Potato leek soup
- Creamy fennel and potato soup
White bean and potato soup
Ingredients
- 4 potatoes medium-sized
- 2 can white beans
- 2 stalks celery
- 2 carrots medium
- 1 yellow onion
- 4 cup vegetable broth
- 3 garlic cloves
- ½ tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
- Salt & pepper
- Fresh parsley for garnishing
Instructions
- Chop the carrots, celery, onion and potatoes into small cubes, and mince the garlic.
- In a large pot, heat olive oil over medium heat and sauté the onion, carrot and celery for 5-7 minutes until they are soft.
- Add the garlic and herbs and fry for 30 seconds. Then add the potatoes, broth, salt and pepper, and bring to boil. Reduce the heat, cover and let the soup simmer for 15-20 minutes until the potatoes are tender.
- Add the drained and rinsed beans and let simmer for 5-10 minutes to let the flavors mix. Done! You may partially or completely blend the soup to your liking. Adjust salt and pepper if needed, and garnish with fresh parsley.