White Bean and Potato Soup

This quick and easy white bean and potato soup recipe is perfect for cold days when you need a big warm bowl of comfort!

We are finally having some much needed cool and rainy weather so I made this delicious and simple vegan white bean and potato soup recipe that I found on The Clever Meal. I adapted the recipe by using homemade Italian seasoning instead of rosemary and used fresh spinach because it’s what I had on hand, but otherwise prepared as written. This tasty white bean soup was on the table within 30 minutes and paired nicely with fresh baked bread and a simple salad.

White Bean and Potato Soup

Ingredients: 

• 1 tbsp olive oil
• 1/2 yellow onion, diced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 2 large cloves of garlic, minced
• 1/2-1 tsp Italian seasoning, to taste (or 1/2 tsp dried rosemary or a sprig of rosemary, if preferred)
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp tomato paste
• 1/3 cup dry white wine
• 1 russet potato, peeled & cut into bite sized cubes
• 2 (14 oz) cans of white cannellini beans, drained & rinsed
• 2 cups vegetable broth
• 1 cup fresh baby spinach, chopped

How to Make White Bean and Potato Soup

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring often, for 5 minutes.

Add the minced garlic, Italian seasoning, crushed red pepper flakes, sea salt, freshly cracked pepper, and tomato paste, then cook, stirring constantly for 1 minute.

Add the white wine and cook, stirring to pick up any browned bits on the bottom of the Dutch oven, for 1-2 minutes.

Add the potato, white beans, and vegetable broth and bring to a boil then cover with a lid and reduce heat to simmer gently for 15-20 minutes, or until the potatoes are tender.

Use a potato masher to mash some of the beans and potatoes to make a thicker soup, if desired. Add the spinach and stir to combine. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.

Ladle into bowls and drizzle with a bit of olive oil and freshly cracked black pepper, to taste. Serve and enjoy.

White Bean and Potato Soup

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Soup

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking / Original by The Clever Meal

Equipment

• Large Dutch oven

Ingredients

• 1 tbsp olive oil
• ½ yellow onion diced
• 2 carrots peeled and diced
• 1 celery stalk diced
• 2 large cloves of garlic minced
• 1/2-1 tsp Italian seasoning, to taste or 1/2 tsp dried rosemary or a sprig of rosemary, if preferred
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste
• 1 tbsp tomato paste
• ⅓ cup dry white wine
• 1 russet potato peeled & cut into bite sized cubes
• 2 (14 oz) cans of white cannellini beans, drained & rinsed
• 2 cups vegetable broth
• 1 cup fresh baby spinach chopped

Instructions

• Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring often, for 5 minutes.
• Add the minced garlic, Italian seasoning, crushed red pepper flakes, sea salt, freshly cracked pepper, and tomato paste, then cook, stirring constantly for 1 minute.
• Add the white wine and cook, stirring to pick up any browned bits on the bottom of the Dutch oven, for 1-2 minutes.
• Add the potato, white beans, and vegetable broth and bring to a boil then cover with a lid and reduce heat to simmer gently for 15-20 minutes, or until the potatoes are tender.
• Use a potato masher to mash some of the beans and potatoes to make a thicker soup, if desired. Add the spinach and stir to combine. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
• Ladle into bowls and drizzle with a bit of olive oil and freshly cracked black pepper, to taste. Serve and enjoy.

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