If you’re looking for a cozy, nourishing meal that just happens to be as easy as it is delightful, Potato and Bean Soup is about to become your new staple. With its velvety potatoes, creamy cannellini beans, and a gentle swirl of greens, every bowl is packed with flavor and goodness. This hearty Mediterranean-inspired soup is perfect for both weeknight dinners and those lingering weekend lunches with family or friends. The best part? It’s naturally vegan, gluten-free, and brimming with colorful vegetables—comfort food you can absolutely feel good about.
Ingredients You’ll Need
Don’t let the humble ingredient list fool you: every element plays a crucial role in creating the depth and soulfulness of Potato and Bean Soup. These pantry-friendly staples come together effortlessly, each bringing something special to the pot—whether it’s color, texture, or an aromatic touch.
- Olive oil: A couple of tablespoons give this soup its beautifully rich base and help marry the flavors of all the veggies.
- Onion: Diced for sweet, mellow undertones that build the soup’s flavor foundation.
- Carrots: Adds a subtle sweetness and gorgeous pockets of orange to each spoonful.
- Celery: Lends an herby crispness and classic depth that’s essential in any great soup.
- Garlic: Minced to infuse the broth with bold, aromatic warmth.
- Potatoes: Peeled and diced, they melt into the soup for a creamy, comforting texture.
- Dried thyme: Earthy, fragrant, and brings lovely balance.
- Dried oregano: Adds a dash of Mediterranean charm.
- Vegetable broth: The flavorful liquid that ties everything together (choose low sodium to control the final seasoning).
- Cannellini beans: Drained and rinsed for a creamy bite and plant-based protein boost.
- Kale or spinach: Chopped for vibrant color and extra nutrients—use whichever green you prefer.
- Salt and black pepper: Season just to your liking for the perfect savory depth.
- Fresh parsley: Chopped as a final, fragrant garnish right before serving.
How to Make Potato and Bean Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, and let them cook gently for about 5 to 6 minutes. Stir occasionally—you want everything softened and starting to caramelize a bit, releasing their aromatic magic and setting the flavor base for your Potato and Bean Soup.
Step 2: Add Garlic, Potatoes, and Herbs
Next, toss in the minced garlic, diced potatoes, thyme, and oregano. Sauté these together for another 1 to 2 minutes, just until the garlic smells amazing but hasn’t browned. This moment is when the soup truly starts to come alive.
Step 3: Pour in the Broth and Simmer
Pour the vegetable broth into the pot, gently scraping up any bits from the bottom for extra flavor. Bring everything up to a boil, then lower the heat to a simmer. Let it bubble gently for 15 to 20 minutes, or until the potatoes are fork-tender and nearly melting.
Step 4: Add Beans and Greens
Stir in your cannellini beans and chopped kale or spinach. Simmer for another 5 minutes, just until the greens are wilted and the beans are heated through. Give the soup a quick taste, and season with salt and black pepper until it’s just right.
Step 5: Garnish and Serve
Ladle the Potato and Bean Soup into bowls and scatter fresh chopped parsley on top. That little hit of herby freshness is the perfect finishing touch—simple, but so rewarding.
How to Serve Potato and Bean Soup
Garnishes
A shower of fresh parsley is classic, but don’t be afraid to get creative! A drizzle of good olive oil, a shake of cracked black pepper, or even a sprinkle of vegan parmesan or chili flakes can add luscious flair and extra dimension to your Potato and Bean Soup.
Side Dishes
This soup is practically begging for crusty bread—think toasted ciabatta, whole grain rolls, or even crunchy garlic crostini for dunking. For a heartier meal, serve it alongside a crisp green salad dressed simply with lemon and olive oil.
Creative Ways to Present
Try serving Potato and Bean Soup in oversized mugs for a cozy lunch, or ladle it into shallow bowls with a generous mound of greens and extra herbs on top for a modern feel. For dinner parties, offer a soup bar with assorted garnishes and breads so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Potato and Bean Soup actually gets even tastier after sitting for a day as the flavors continue to meld. Cool any leftovers to room temperature, then refrigerate in an airtight container for up to 4 days. The potatoes and beans hold their shape well without getting mushy.
Freezing
This soup freezes beautifully! Just let the soup cool completely and transfer to freezer-safe containers, leaving a bit of space at the top for expansion. Freeze for up to 3 months. When you crave a warming bowl, simply thaw in the fridge overnight.
Reheating
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally and adding extra broth or water if it looks too thick. Microwave reheating works well, too—just cover your container to avoid splatters and stir halfway through for even heating.
FAQs
Can I use a different type Soup
Absolutely! Navy beans or great northern beans make lovely substitutes for cannellini beans and deliver a very similar creamy texture. Feel free to use whatever you have on hand for Potato and Bean Soup.
How can I make the soup creamier?
Before adding the beans, try lightly mashing some of the cooked potatoes right in the pot. This thickens the broth and makes Potato and Bean Soup exceptionally luscious without adding any cream.
Is this soup gluten-free?
Yes! Potato and Bean Soup is naturally gluten-free. Just be sure the vegetable broth you use doesn’t contain gluten, and pair it with your favorite GF bread if desired.
Can I add other vegetables?
Definitely! Feel free to toss in diced zucchini, sweet corn, or even chopped tomatoes. The base of Potato and Bean Soup is really forgiving and welcomes extra veggies for even more color and taste.
How spicy is this soup?
This recipe isn’t spicy at all, making it family-friendly and perfect for all ages. If you love a little heat, add a pinch of crushed red pepper flakes when sautéing the garlic, or use them as a garnish.
Final Thoughts
I truly hope you treat yourself to a big, steaming bowl of Potato and Bean Soup soon. It’s the kind of recipe that comforts from the inside out and easily becomes a repeat favorite once you taste how vibrant and satisfying it can be. Share it with friends, savor it solo, and don’t forget to make extra—you’ll want those leftovers!
Print
Potato and Bean Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This hearty Potato and Bean Soup is a delicious and nutritious vegan option that is perfect for a comforting meal. Packed with vegetables, beans, and flavorful herbs, this soup is easy to make and full of Mediterranean-inspired flavors.
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 4 medium potatoes (peeled and diced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 2 cans (15 oz each) cannellini beans (drained and rinsed)
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Stir in the garlic, potatoes, thyme, and oregano, cooking for 1–2 minutes until fragrant.
- Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15–20 minutes, or until the potatoes are tender.
- Stir in the cannellini beans and kale, and cook for 5 minutes more until the greens are wilted and the soup is heated through.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- For a creamier texture, mash some of the potatoes in the pot before adding the beans.
- This soup also works well with navy beans or great northern beans.
- Serve with crusty bread for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
