Description
This easy Potato and Bean Soup is the best way to turn simple pantry ingredients into a warm and satisfying family meal. Tender potatoes and creamy white beans simmer with fresh vegetables and savory herbs to create a healthy and filling soup everyone will enjoy. It is a quick and simple recipe for busy weeknight dinner ideas and works beautifully for meal prep or holiday gatherings or a cozy weekend lunch. Serve it with crusty bread for a comforting homemade dinner.
Ingredients
- 1 1/2 pounds Yukon Gold potatoes
- 2 cans (15 ounces each) Cannellini beans
- 1 medium Yellow onion
- 2 medium Carrots
- 2 Celery stalks
- 3 cloves Garlic cloves
- 2 tablespoons Olive oil
- 4 cups Low-sodium vegetable broth
- 1 teaspoon Dried thyme
- 3/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
- Peel the Yukon Gold potatoes and cut them into roughly 3/4-inch cubes. Try to keep the pieces reasonably similar in size so they cook evenly while allowing a few irregular edges for a natural homemade texture.
Finely dice the yellow onion and carrots before slicing the celery into small pieces. Mince the garlic and keep it separate from the other vegetables because it cooks much faster.
Drain and rinse both cans of cannellini beans and chop the fresh parsley. Keep the parsley separate because it will be added only after the soup is fully cooked.
- Pour the olive oil into a large heavy-bottomed pot over medium heat. Add the diced onion and carrots and celery before stirring everything to coat the vegetables lightly in oil.
Cook for about 5 minutes until the onion becomes translucent and the carrots begin to soften. The vegetables should appear glossy with a few lightly golden onion edges rather than deeply browned pieces.
Add the minced garlic and cook for another 30 to 60 seconds until fragrant. Stir gently so the garlic spreads throughout the softened vegetables without burning.
- Add all the diced Yukon Gold potatoes to the softened vegetables and gently stir to combine. The potatoes should settle between the onion and carrot pieces while the oil lightly coats their edges.
Pour in the vegetable broth and add the dried thyme and salt and black pepper. Stir until the potatoes and vegetables are distributed throughout the liquid and bring everything to a gentle boil.
Reduce the heat and simmer uncovered for approximately 15 minutes until the potato cubes are almost tender when pierced. Some potato edges should begin softening while the majority of the cubes hold their shape.
- Add both drained and rinsed cans of cannellini beans to the simmering potato mixture. Fold the beans gently into the broth so they spread between the potato cubes without breaking apart completely.
Continue simmering for approximately 5 to 7 minutes until the beans are thoroughly heated and the potatoes are completely tender. The broth should become slightly cloudier as small amounts of potato starch naturally blend into the liquid.
Taste the soup and check the texture of the vegetables. The carrots should be soft and the beans should remain creamy inside with their delicate skins mostly intact.
- Gently press some of the softened potatoes and white beans against the inside of the pot until they break apart into small creamy fragments. Focus on roughly one-quarter of the mixture while leaving the remaining potatoes and beans intact.
Stir the mashed pieces back into the broth until the released starch blends throughout the soup. The liquid should turn creamier and slightly thicker while still holding plenty of clearly visible potato cubes and whole beans.
Allow the soup to simmer for another 2 minutes so the texture becomes consistent. Remove the pot from the heat once the broth is rich and creamy without becoming completely smooth.
- Transfer one generous portion of the finished Potato and Bean Soup into a white ceramic serving bowl. Make sure each serving contains plenty of tender potato cubes and whole cannellini beans along with the creamy broth and colorful vegetables.
Scatter chopped fresh parsley over the top just before serving. Allow some of the herbs to settle between the potato pieces while others remain on the surface for a naturally casual finish.
Serve immediately while the soup is warm and the broth remains rich and creamy. The finished bowl should have soft uneven potato edges and a mixture of intact beans and partially mashed pieces for a comforting homemade texture.
Notes
Pro Tips:
- Choose Yukon Gold potatoes because their naturally creamy texture helps thicken the soup while allowing many pieces to hold their shape.
- Rinse the canned white beans thoroughly to remove excess canning liquid and keep the soup broth pleasantly creamy rather than overly starchy.
- For a thicker soup mash a little more of the tender potato and bean mixture while leaving enough whole pieces for a satisfying texture.
- Use low-sodium vegetable broth and taste after simmering because different brands of canned beans and broth can contain varying amounts of salt.
Storage: Allow the Potato and Bean Soup to cool slightly before transferring it into shallow airtight containers. Refrigerate within 2 hours of cooking to keep the soup safe and preserve its flavor.
Store leftover soup in the refrigerator for up to 4 days. The potatoes and white beans continue absorbing liquid during storage so the soup will naturally become thicker as it sits.
For longer storage transfer completely cooled soup into freezer-safe containers while leaving room for expansion. Freeze for up to 3 months for the best texture and flavor and thaw overnight in the refrigerator before reheating.
Reheat the soup in a saucepan over medium-low heat while stirring occasionally. Add a splash of vegetable broth or water to loosen the mixture if needed and heat until thoroughly steaming and reaching 165°F before serving.
For convenient meal prep divide the soup into individual portions before refrigerating or freezing. Store fresh parsley separately and add it after reheating so the garnish remains bright and flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American