Description
A hearty and protein-packed potato and bean soup that’s easy to make and perfect for weeknight dinners.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 1 celery rib, diced
- 1 large carrot, diced
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 2 cans (14oz each) Cannellini beans, rinsed and drained
- 15oz potatoes, peeled and diced
- 4 cups low-sodium vegetable broth
- 3 tablespoons tomato paste
- 1 teaspoon salt, or to taste
- Black pepper, to taste
- 3 tablespoons fresh parsley, chopped
Instructions
- Warm the olive oil in a large pot over medium heat until shimmery.
- Add the onion, carrots, and celery. Cook, stirring often, for about 5 minutes.
- Stir in the garlic, paprika, and dried herbs. Cook for an additional minute.
- Add the beans, potatoes, broth, tomato paste, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for 30 minutes.
- Optionally, blend about 2 cups of the soup for a thicker texture.
- Stir in the parsley, taste, and adjust seasoning as desired.
- Serve in bowls with optional toppings like croutons or olive oil.
Notes
Great served with crusty bread or a simple green salad. Adjust spices and thickness to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 0mg