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
Scale
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
