POTATO AND BEANS SOUP: A Nutritious and Comforting Meal

This hearty potato, white and red bean soup is a comforting, protein-packed dish perfect for chilly evenings.

Made with healthy ingredients such as tender potatoes, cannellini beans, and red beans, this soup is nutritious and delicious.

It is also quick to prepare and uses pantry staples, making it an excellent choice for busy weeknights or meal prep.

Why you will love this recipe

• Quick and easy: Minimal prep time with easy-to-eat ingredients.
• Nutritious and satiating: Rich in protein, fiber and vitamins.
• Perfect for meal preparation: tastes even better the next day!
• Customizable: Adjust the spices, herbs and texture to your liking.

Cooking Time: 40 minutes

Servings: 4

Ingredients

• 1 ½ cups cooked cannellini beans (white beans)
• 1 ½ cups cooked red beans
• 4 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 4 cups vegetable broth
• 2 tbsp extra virgin olive oil
• 2 bay leaves
• 1 sprig fresh rosemary
• Salt and pepper, to taste
• A pinch of red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

METHOD:

• Prepare the Vegetables
  • Peel and dice the potatoes into bite-sized pieces.
  • Finely chop the onion.
• Sauté the Onion
  • Heat olive oil in a large pot over medium heat.
  • Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and golden brown.
• Add Potatoes and Herbs
  • Add the diced potatoes, rosemary sprig, and bay leaves to the pot.
  • Stir well and cook for 2–3 minutes to let the flavors blend.
• Cook the Soup Base
  • Pour in the vegetable broth and bring to a boil.
  • Reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.
• Incorporate the Beans
  • Add the cooked cannellini beans and red beans to the pot.
  • For a creamier soup, mash a small portion of the beans with a fork or blend with some broth before adding.
  • Simmer for an additional 10 minutes, stirring occasionally.
• Season to Taste
  • Add salt and pepper to taste.
  • If you enjoy a little heat, sprinkle in red pepper flakes.
• Serve and Garnish
  • Remove the bay leaves and rosemary sprig before serving.
  • Ladle the soup into bowls, drizzle with a little olive oil, and garnish with fresh chopped parsley.

Nutritional Facts (Per Serving)

Tips for the Best Potato, White, and Red Bean Soup

1. For Extra Creaminess
   Blend a portion of the soup using an immersion blender for a creamier texture while keeping some chunks intact.
2. Customize the Herbs
   Swap rosemary for thyme or add a touch of sage for a unique flavor.
3. Enhance with Greens
   Stir in fresh spinach or kale during the last 5 minutes of cooking for added nutrition.
4. Make It Your Own
   Add diced carrots or celery with the onions for more depth. You can also use smoked paprika for a richer flavor profile.
5. Perfect Pairing
   Serve with crusty bread, garlic toast, or a side salad for a complete meal.

Enjoy this warm, hearty soup with its perfect balance of flavors and textures. It’s comfort food at its best!

Potato And Beans Soup: A Nutritious And Comforting Meal

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Prep Time 40 minutes mins

Servings 4

Calories 280 kcal

Ingredients

  

• 1 ½ cups cooked cannellini beans white beans
• 1 ½ cups cooked red beans
• 4 medium potatoes peeled and diced
• 1 medium onion finely chopped
• 4 cups vegetable broth
• 2 tbsp extra virgin olive oil
• 2 bay leaves
• 1 sprig fresh rosemary
• Salt and pepper to taste
• A pinch of red pepper flakes optional
• Fresh parsley chopped (for garnish)

Instructions

 

Prepare the Vegetables

• Peel and dice the potatoes into bite-sized pieces.
• Finely chop the onion.

Sauté the Onion

• Heat olive oil in a large pot over medium heat.
• Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and golden brown.

Add Potatoes and Herbs

• Add the diced potatoes, rosemary sprig, and bay leaves to the pot.
• Stir well and cook for 2–3 minutes to let the flavors blend.

Cook the Soup Base

• Pour in the vegetable broth and bring to a boil.
• Reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.

Incorporate the Beans

• Add the cooked cannellini beans and red beans to the pot.
• For a creamier soup, mash a small portion of the beans with a fork or blend with some broth before adding.
• Simmer for an additional 10 minutes, stirring occasionally.

Season to Taste

• Add salt and pepper to taste.
• If you enjoy a little heat, sprinkle in red pepper flakes.

Serve and Garnish

• Remove the bay leaves and rosemary sprig before serving.
• Ladle the soup into bowls, drizzle with a little olive oil, and garnish with fresh chopped parsley.