Description
A comforting and hearty potato and bean soup that brings warmth and joy to any dining table.
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/400g each) Cannellini beans, rinsed and drained
- 15oz (450g) potatoes, peeled and diced
- 4 cups (960ml) low-sodium vegetable broth
- 3 tablespoons tomato paste
- 1 teaspoon salt
- Black pepper, to taste
- 3 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat the extra virgin olive oil over medium heat.
- Add the diced onion, celery, and carrot. Cook, stirring until the onion softens (about 5 minutes).
- Stir in the minced garlic, dried thyme, oregano, and paprika. Cook for 1 minute until fragrant.
- Add the canned beans, diced potatoes, vegetable broth, tomato paste, salt, and pepper.
- Bring to a boil, then reduce the heat to medium, cover, and simmer for 30 minutes.
- If desired, blend about 2 cups of the soup for a thicker texture; then return to the pot and stir in chopped parsley.
- Adjust seasoning if necessary and serve hot.
Notes
Pairs well with crusty bread or croutons. Can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, potato, beans, vegetarian, comfort food, hearty
