Name: White Bean Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 3 carrots, peeled and chopped; 3 celery stalks, chopped; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon red pepper flakes (optional, for a touch of heat); 8 cups vegetable broth (or chicken broth for a non-vegetarian version); 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes; 2 (15-ounce) cans cannellini beans, rinsed and drained; 1 bay leaf; Salt and freshly ground black pepper to taste; 1/4 cup fresh parsley, chopped (for garnish); Crusty bread, for serving

Description

A comforting and hearty White Bean Potato Soup, made with simple ingredients and packed with flavor. Perfect for a cozy meal.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
8 cups vegetable broth (or chicken broth for a non-vegetarian version)
1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 (15-ounce) cans cannellini beans, rinsed and drained
1 bay leaf
Salt and freshly ground black pepper to taste
1/4 cup fresh parsley, chopped (for garnish)
Crusty bread, for serving

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
2. Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
3. Pour in the vegetable broth and add the cubed potatoes, rinsed cannellini beans, and the bay leaf.
4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are fork-tender.
5. Remove and discard the bay leaf.
6. To achieve a creamy texture, you can carefully scoop out about 2 cups of the soup and blend it until smooth using an immersion blender or a standard blender, then return it to the pot. Alternatively, mash some of the potatoes against the side of the pot.
7. Season the soup generously with salt and freshly ground black pepper to taste.
8. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with crusty bread.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well for up to 2-3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 7g
Sodium: 550mg
Fat: 6g
Carbohydrates: 48g
Fiber: 12g
Protein: 10g