Description
A hearty and nutritious potato and bean soup that is easy to make and perfect for a healthy meal.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 Onion, diced (any color is fine)
- 1 celery rib, diced
- 1 large carrot, diced
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- 2 teaspoon dried oregano
- 2 teaspoon paprika
- 2 cans (14oz/400gr each) Cannellini beans or your favorite beans, rinsed and drained (or 3 cups of cooked beans)
- 15oz (450 grams) Potatoes, peeled and diced (weighed after peeling, it’s around 2 large potatoes)
- 4 cups (960 ml) low-sodium vegetable broth
- 3 tablespoon tomato paste
- 1 teaspoon salt, or to taste
- black pepper, to taste
- 3 tablespoon Fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, celery, and carrot, and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic, dried thyme, oregano, and paprika, and cook for another minute.
- Add the rinsed beans, diced potatoes, vegetable broth, tomato paste, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Stir in the chopped parsley before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- For a creamier texture, blend a portion of the soup and mix it back in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American