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Entrée Manchild Approved Soup Vegan Vegetarian

White Bean & Potato Soup

I am a soup junkie. If it were up to me, every single day would be Broccoli Cheddar soup day. I guess I’m so in love with soup because it’s comfort food, and it’s really not all that hard to make. The hardest part of this recipe is whipping out the blender (rough life, I know). I had a hankering for white bean soup last week, but none of the recipes where quite what I was looking for, so I created my own recipe.

5.0 from 1 reviews
White Bean & Potato Soup
 
Prep time
Cook time
Total time
 
Serves: 5
Ingredients
  • 1 medium yellow onion, chopped
  • ½ cup carrots, chopped
  • ½ cup celery, chopped
  • 1 clove garlic, minced
  • 2 medium red potatoes, cubed (skin on)
  • 2 15oz cans white kidney beans (canellini beans) - with liquid
  • 3 cups vegetable broth
  • ½ tsp basil
  • ½ tsp oregano
  • ½ tsp salt
  • 1 cup frozen spinach
Instructions
  1. Pour about ¼ cup of water in a large pot and turn to medium heat. Once hot, add onion, carrot, and celery. Cook over medium heat until onion is translucent. If the onions start sticking to the bottom, add more water one tablespoon at a time.
  2. Add garlic and cook 30 seconds.
  3. Add potatoes, beans (with liquid), broth, and seasoning. Cover with lid and bring to a boil over medium-high heat. When boiling, reduce heat to medium-low, and simmer covered for 30-40 minutes, or until potatoes are tender.
  4. Using a slotted spoon, spoon out 3 cups of the bean & veggies mixture. Mix in blender until smooth in two batches. Return to the pot.
  5. Add spinach to the pot and cover with lid. Continue simmering for an additional 5-10 minutes, or until spinach is thawed and soup is hot.

 

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1 Comment

  • Reply Sonja

    Delicious, simple, & cheap!

    April 7, 2013 at 3:57 pm
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