Description
A hearty and flavorful vegetable bean soup that’s perfect for any time of the year.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 3 medium potatoes (Yukon Gold or Russet), peeled and diced
- 1 can (15 oz) diced tomatoes, with juices
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5-7 minutes until softened and fragrant.
- Stir in diced potatoes, tomatoes with their juices, white beans, thyme, bay leaf, salt, and pepper. Mix well.
- Pour in the vegetable broth and bring the mixture to a gentle boil.
- Reduce heat and let simmer uncovered for 25-30 minutes, or until potatoes are fork-tender.
- Optional: Use a potato masher to lightly mash some of the beans and potatoes in the pot for a creamier texture.
- Remove the bay leaf, stir in fresh parsley, and adjust seasoning as needed before serving.
Notes
- For a creamier texture, lightly mash some of the vegetables in the pot.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg