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Potato and Bean Soup

Potato and Bean Soup

A hearty, nourishing, and incredibly easy Potato and Bean Soup that’s perfect for a weeknight meal or a comforting weekend lunch. This simple yet satisfying dish brings together simple pantry staples to create a flavorful and filling soup that’s both budget-friendly and delicious.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 pound Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 6 cups vegetable broth (or chicken broth for extra richness)
  • 1 (15-ounce) can cannellini beans rinsed and drained (or other white beans like Great Northern)
  • 1 (15-ounce) can kidney beans rinsed and drained (or other red beans)
  • Fresh parsley Optional: chopped, for garnish

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables have softened slightly and the onion is translucent.
    2 tablespoons olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery
  2. Stir in the minced garlic, dried thyme, dried rosemary, black pepper, and salt. Cook for another minute until the garlic is fragrant, being careful not to burn it.
    3 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1/2 teaspoon salt
  3. Add the diced potatoes to the pot. Pour in the vegetable broth, ensuring the potatoes are mostly submerged. Bring the mixture to a boil.
    1 pound Yukon Gold potatoes, 6 cups vegetable broth
  4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
  5. Stir in the rinsed and drained cannellini beans and kidney beans.
    1 (15-ounce) can cannellini beans, 1 (15-ounce) can kidney beans
  6. Continue to simmer, uncovered, for another 5-10 minutes, allowing the beans to heat through and the flavors to meld. Taste and adjust seasoning with additional salt and pepper if needed.
    1/2 teaspoon salt, 1/4 teaspoon black pepper
  7. Ladle the hot Potato and Bean Soup into bowls. Garnish with fresh chopped parsley, if desired, for a burst of color and freshness.
    Fresh parsley

Notes

Once the soup has cooled completely, transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.