White Bean and Potato Soup is a wholesome and satisfying dish that combines tender beans, soft potatoes, and fresh vegetables. This comforting soup is perfect for chilly days when you need a filling and nutritious meal. It’s easy to make, full of flavor, and offers a variety of options for customization, making it a versatile favorite.
Why You’ll Love This Recipe
- Hearty and Comforting: The white beans and potatoes provide a satisfying texture, while the savory broth brings everything together.
- Healthy and Nutritious: Packed with plant-based protein and fiber, this soup is perfect for a balanced meal.
- Flexible and Customizable: You can adapt it to your dietary needs, making it vegetarian or using different vegetables.
Ingredients
For the Soup
- Olive oil: For sautéing the vegetables.
- 1 pound dried white beans (such as cannellini or great northern beans), soaked overnight.
- 3 medium-sized potatoes, peeled and diced: Adds bulk and a creamy texture to the soup.
- 2 medium carrots, diced: Provides sweetness and color.
- 1 onion, chopped: Adds savory flavor to the base.
- 2 celery stalks, diced: Complements the vegetables with a mild flavor.
- 2 cloves garlic, minced: Enhances the aroma and depth of flavor.
- 6 cups chicken or vegetable broth: Forms the flavorful base of the soup.
- 2-3 sprigs fresh thyme: Infuses the soup with earthy herbal notes.
- 1 bay leaf: Adds a subtle, aromatic flavor.
- Salt and pepper to taste: For seasoning.
For Garnish
- Fresh thyme or cracked black pepper (optional): For a finishing touch.
Instructions
1. Prepare the Beans
- Soak the dried beans in water overnight to soften them.
- The next day, drain and rinse the beans before using them in the soup.
2. Sauté the Vegetables
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onions, carrots, and celery, and sauté for 5-7 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for an additional minute until fragrant.
3. Add the Broth and Seasonings
- Pour in the chicken or vegetable broth, followed by the soaked beans, diced potatoes, fresh thyme sprigs, and bay leaf.
- Stir everything together and bring the mixture to a boil.
- Once boiling, reduce the heat to low and simmer for 45 minutes to 1 hour, or until the beans and potatoes are tender.
4. Season and Serve
- Remove the thyme sprigs and bay leaf from the soup once it is done cooking.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra fresh thyme or cracked black pepper for added flavor.
Tips for the Best White Bean and Potato Soup
Use Fresh Herbs
Fresh thyme is a key ingredient that enhances the flavor of the soup. If you don’t have thyme, rosemary works as a great alternative.
Storage Tips
This soup stores well in the refrigerator for up to 3 days, making it perfect for meal prep. You can also freeze it for up to 3 months. Just be sure to store it in an airtight container.
Frequently Asked Questions
1. Can I use canned beans?
Yes! If you’re short on time, you can substitute the dried beans with 3 cans of white beans (drained and rinsed). Simply add them after sautéing the vegetables and proceed with the rest of the recipe.
2. How can I make the soup thicker?
For a thicker texture, you can mash some of the beans and potatoes with a potato masher or use an immersion blender to blend a portion of the soup. This will create a creamier consistency.
3. Can I add other vegetables?
Yes! You can add other vegetables such as spinach, kale, or parsnips. Just be sure to add leafy greens towards the end to prevent them from overcooking.
Conclusion
This White Bean and Potato Soup is a wonderful balance of flavors and textures, making it the perfect comfort food for any season. Its hearty ingredients, including the creamy potatoes and tender beans, are sure to satisfy. The fresh herbs and savory broth tie everything together, creating a dish that’s as flavorful as it is nutritious. Whether you’re looking for a cozy meal for yourself or something to share with others, this soup is sure to become a favorite. Enjoy!