Description

A comforting and hearty Potato and Bean Soup that is perfect for a cozy night in. This vegan soup is packed with Yukon Gold potatoes, white beans, and aromatic herbs for a flavorful and satisfying meal.

Ingredients

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium Yukon Gold potatoes, peeled and diced
2 carrots, sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried oregano
4 cups vegetable broth
1 (15-ounce) can white beans, drained and rinsed
1 bay leaf
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional)

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Instructions

Heat the olive oil: In a large pot over medium heat, heat the olive oil.
Sauté onion and garlic: Add the chopped onion and sauté until softened. Stir in the garlic and cook for 1 minute.
Add vegetables and herbs: Add potatoes, carrots, and celery. Cook for 5 minutes, then add thyme and oregano.
Pour in broth: Add vegetable broth and bay leaf. Bring to a boil, then simmer for 20-25 minutes.
Finish the soup: Stir in white beans and cook for 5 minutes. Season with salt and pepper. Remove bay leaf and garnish with parsley before serving.

Notes

For a creamier texture, mash some of the potatoes before serving.
You can use cannellini, great northern, or navy beans.
Add greens like spinach or kale for extra nutrients.