White Bean and Potato Soup

Name: White Bean and Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 servings servings
Cuisine: American
Ingredients: 1 onion, finely diced; 3 carrots, diced; 3 celery ribs, diced; 3 garlic cloves, minced; 1 ½ teaspoon dried thyme; ½ teaspoon crushed red pepper flakes; 5 ½ cups (1.3 liters) low sodium vegetable broth; 4-5 medium Yukon gold potatoes (1.76 lbs (800 g)), diced into small bite-size pieces; 2 cans (15 ounces(425 g)) white beans, drained and rinsed; 3 bay leaves; 1 teaspoon salt, or to taste; pepper to taste; 3 handfuls fresh kale, removed from stem and torn into bite-size pieces; 1 lemon, juiced (about 2-3 tablespoons)

Jennifer

1 year ago

Cuisine: American

Categories: Soups, Healthy Meals & Vegetables

Recipe Source: Allie

This White Bean and Potato Soup is a comforting and flavorful classic. It's creamy, hearty, and packed with nutritious ingredients like tender potatoes, protein-rich white beans, and aromatic vegetables. This soup is perfect for a cozy weeknight dinner or a satisfying lunch. It's simple to make, budget-friendly, and easily customizable to your liking.

White Bean and Potato Soup recipe - American easy difficulty dish

Tags:

potatoes

beans

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 5 servings

Ingredients:

1 onion, finely diced
3 carrots, diced
3 celery ribs, diced
3 garlic cloves, minced
1 ½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes
5 ½ cups (1.3 liters) low sodium vegetable broth
4-5 medium Yukon gold potatoes (1.76 lbs (800 g)), diced into small bite-size pieces
2 cans (15 ounces(425 g)) white beans, drained and rinsed
3 bay leaves
1 teaspoon salt, or to taste
pepper to taste
3 handfuls fresh kale, removed from stem and torn into bite-size pieces
1 lemon, juiced (about 2-3 tablespoons)

Directions:

For oil-free cooking, preheat a large nonstick soup pot, then add the onion, carrots, and celery with a pinch of salt.
Cook on medium, adjusting the heat if necessary to not burn the veggies.
Cook for 8-10 minutes or until the veggies have softened, they will release their own liquid which they’ll cook in.
When the veggies start to stick, add a couple of tablespoons of water to deglaze the pan. Alternatively, you can start with ¼ cup of water to cook the veggies in.
Add garlic, thyme, and crushed red pepper, then cook for about 1 minute.
If any more brown bits have formed on the bottom of the pot, add some of the vegetable broth to deglaze the pan, using a wooden spoon or silicone spatula to scrape off the browned bits.
Add the rest of the vegetable broth, potatoes, beans, bay leaves, the 1 teaspoon salt, and pepper then stir to combine.
Bring to a boil, then lower to a simmer.
Cook covered for 10-15 minutes for potatoes to cook, they should be fork-tender.
Remove bay leaves.
Blend ⅓ to ½ of the soup for a creamier consistency using an immersion blender, or remove about ⅓ to ½ of the soup to put in a blender and blend.
If using a blender, remove the feeder cap to vent to release pressure from the hot ingredients, use a clean kitchen towel over the lid to prevent splattering.
Don’t fill your blender more than ½ full with hot soup, blend in batches if necessary. If using a blender, return the soup back to the pot after blending.
Add lemon juice, kale, and stir to combine.
Taste for seasoning and serve once the kale is wilted.

Ingredients:

1 onion, finely diced

3 carrots, diced

3 celery ribs, diced

3 garlic cloves, minced

1 ½ teaspoon dried thyme

½ teaspoon crushed red pepper flakes

5 ½ cups (1.3 liters) low sodium vegetable broth

4-5 medium Yukon gold potatoes (1.76 lbs (800 g)), diced into small bite-size pieces

2 cans (15 ounces(425 g)) white beans, drained and rinsed

3 bay leaves

1 teaspoon salt, or to taste

pepper to taste

3 handfuls fresh kale, removed from stem and torn into bite-size pieces

1 lemon, juiced (about 2-3 tablespoons)

Directions:

For oil-free cooking, preheat a large nonstick soup pot, then add the onion, carrots, and celery with a pinch of salt.

Cook on medium, adjusting the heat if necessary to not burn the veggies.

Cook for 8-10 minutes or until the veggies have softened, they will release their own liquid which they’ll cook in.

When the veggies start to stick, add a couple of tablespoons of water to deglaze the pan. Alternatively, you can start with ¼ cup of water to cook the veggies in.

Add garlic, thyme, and crushed red pepper, then cook for about 1 minute.

If any more brown bits have formed on the bottom of the pot, add some of the vegetable broth to deglaze the pan, using a wooden spoon or silicone spatula to scrape off the browned bits.

Add the rest of the vegetable broth, potatoes, beans, bay leaves, the 1 teaspoon salt, and pepper then stir to combine.

Bring to a boil, then lower to a simmer.

Cook covered for 10-15 minutes for potatoes to cook, they should be fork-tender.

Remove bay leaves.

Blend ⅓ to ½ of the soup for a creamier consistency using an immersion blender, or remove about ⅓ to ½ of the soup to put in a blender and blend.

If using a blender, remove the feeder cap to vent to release pressure from the hot ingredients, use a clean kitchen towel over the lid to prevent splattering.

Don’t fill your blender more than ½ full with hot soup, blend in batches if necessary. If using a blender, return the soup back to the pot after blending.

Add lemon juice, kale, and stir to combine.

Taste for seasoning and serve once the kale is wilted.