White Bean & Potato Soup
Prep time
Cook time
Total time
Serves: 5
  • 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
  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.
Recipe by Modern Martha at http://modernmartha.com/2012/09/white-bean-potato-soup/