White Bean and Potato Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
4 bowls
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Calories
411 kcal
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Course
Soup
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Cuisine
American, Vegetarian
White Bean and Potato Soup
Report
This veggie loaded White Bean and Potato Soup is filling, flavorful, and oh so cozy! Blending some of the soup gives it this luxe creaminess without using cream!
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Ingredients
- 2 medium russet potatoes
- 1 yellow onion
- 2-3 carrots
- 2 celery ribs
- 2 TBSP butter
- 3-4 cloves garlic
- 1 TBSP olive oil
- 2 tsp Italian seasoning blend (Mrs. Dash is my favorite)
- ½ tsp salt
- ¼ tsp black pepper
- 4-5 cups vegetable broth or chicken broth
- 2 cans White beans (cannellini or great northern)
- ¼-½ cup freshly grated Parmesan cheese for topping
- fresh rosemary, parsley, and/or thyme for topping (optional but delish!)
Instructions
- Peel potatoes, onion, celery, carrots, and garlic. Dice veggies and mince garlic. For faster cooking potatoes I used a ½ inch dice. Carrots can be sliced into thin rounds or diced. Frozen diced carrots work too!
- Measure out remaining ingredients for speedy soup assembly. Drain and rinse beans.
- Heat a large pot or dutch oven to medium-high heat with butter and oil. Sauté onions, celery, and carrots until edges are lightly golden.
- Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for an additional minute until fragrant.
- Add diced potatoes, broth, and drained/rinsed beans.
- Note: a more stew-like soup opt for 4 cups broth or a little extra for a brothier soup. If adding more than 5 cups broth increase salt/pepper/italian seasoning to taste.
- Bring soup to a boil, then reduce to a low but active simmer and cover. Cook for about 20 minutes or until potatoes and carrots are fork-tender.
- Use an immersion blender (my fav soup tool!) to blend about ⅓ of the soup for a deliciously creamy base. For a regular blender/processor, ladle a portion of the soup into your blender, puree until smooth, then return to the pot.
- Taste and add any additional herbs/spices your heart desires. Portion soup into bowls and top with fresh herbs and optional parmesan cheese. Enjoy!
- Leftover soup is AMAZING and can be stored in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week. This soup may also be frozen up to one month.
Notes
- For a vegan and dairy-free bean and potato soup, use all olive oil in place of the butter/oil combo and choose vegetable broth for your base. The parmesan can be skipped in favor of fresh herbs.
- Recipe yields 4 meal-sized bowls of soup (or approx. 8 cups of soup)
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
411kcal
(21%)
Carbohydrates
61g
(20%)
Protein
18g
(36%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
12mg
(4%)
Sodium
1391mg
(58%)
Potassium
1318mg
(38%)
Fiber
11g
(44%)
Sugar
6g
(12%)
Vitamin A
5761IU
(115%)
Vitamin C
11mg
(12%)
Calcium
239mg
(24%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 18g | 36% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 1391mg | 58% |
| Potassium | 1318mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 5761IU | 115% |
| Vitamin C | 11mg | 12% |
| Calcium | 239mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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