Description
A comforting and hearty potato and bean soup made with tender potatoes, protein-rich beans, aromatic vegetables, and simple herbs—perfect for a cozy, nourishing meal.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 can (15 oz) white beans or cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 1 cup chopped spinach or kale (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 4–5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add diced potatoes, beans, vegetable broth, water, thyme, rosemary, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
- Using a spoon or potato masher, lightly mash some of the potatoes to thicken the soup.
- Stir in spinach or kale and cook for 2–3 minutes until wilted.
- Add lemon juice if using and adjust seasoning.
- Serve warm.
Notes
- Mash more potatoes for a thicker soup.
- Great served with crusty bread.
- Soup keeps well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean