Description
This hearty Potato and Bean Soup is a wholesome and satisfying dish perfect for a comforting meal. Loaded with vegetables, beans, and fragrant herbs, this vegan and gluten-free soup is easy to make and packed with flavor.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
Soup:
- 4 cups peeled and diced potatoes (Yukon gold or russet)
- 1 can (15 oz) cannellini or great northern beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 cup chopped kale or spinach (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery and sauté for 5–7 minutes until softened.
- Add Ingredients: Stir in garlic, then add potatoes, beans, broth, thyme, rosemary, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until potatoes are tender.
- Thicken and Add Greens: Mash some potatoes and beans for a thicker texture. Stir in kale or spinach and cook for another 3–5 minutes.
- Adjust and Serve: Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
- This soup can be made ahead and tastes even better the next day.
- For a creamier version, blend half the soup and return to the pot.
- Serve with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 4 g
- Sodium: 490 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
