Description
This hearty Potato and Bean Soup is a comforting, Mediterranean-inspired vegetarian dish packed with tender potatoes, cannellini and great northern beans, nutrient-rich kale, and fragrant herbs. Perfect for a cozy meal, it combines creamy texture with a boost of fiber and protein, ideal for a nutritious and satisfying soup.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 medium potatoes, peeled and cubed
- 2 cups chopped kale or spinach
- 1/4 cup chopped fresh parsley
Beans
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) great northern beans, drained and rinsed
Liquids and Seasonings
- 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
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Add Potatoes and Beans: Stir in the cubed potatoes, drained cannellini beans, and great northern beans. Coat them with the sautéed vegetables and olive oil.
- Add Broth and Seasonings: Pour in the vegetable broth. Add dried thyme, dried oregano, smoked paprika, bay leaf, salt, and black pepper. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer. Cover and cook for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
- Thicken Soup: Remove and discard the bay leaf. Using a potato masher, lightly mash some of the potatoes and beans in the pot to thicken the soup, leaving some chunks intact for texture.
- Add Greens: Stir in the chopped kale or spinach. Simmer for an additional 3 to 4 minutes until the greens are wilted and tender.
- Finish and Serve: Remove from heat. Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley before serving.
Notes
- For extra creaminess, stir in 1/2 cup heavy cream or coconut milk at the end.
- You can substitute other beans such as navy beans or kidney beans according to preference.
- Serve with crusty bread or your favorite side for a hearty meal.
