A cozy oil free Hearty White Bean and Potato Soup made with simple pantry ingredients that is filling, nourishing and perfect for easy weeknight meals.
This Hearty White Bean & Potato Veggie Soup is cozy, filling, and made with simple pantry staples you likely already have on hand. It’s the kind of nourishing soup that feels comforting enough for a cold night but light enough to enjoy all week long.
This is one of those soups I make when I want something comforting, healthy and I don’t want to overthink dinner. It’s forgiving, flexible, and somehow tastes even better the next day. I love lightly pulsing it with an immersion blender to thicken the broth while still keeping plenty of texture. The light creaminess makes this soup feel extra cozy without adding a touch of dairy.
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Why You’ll Love This Soup
- Customizable texture - enjoy it chunky or lightly blended for a creamier feel
- Filling & satisfying thanks to potatoes and cannellini beans, without feeling heavy
- Simple, budget-friendly ingredients that come together in one pot
- Naturally oil-free and vegan, perfect for gentle, feel-good eating
- High-volume and nourishing, making it great for weight-loss or maintenance seasons
Ingredient Overview
I'm always looking for ways to get in more veggies, and a good soup is often the answer. Here's how the ingredients in this soup work together to provide a super nutritious meal.
- The assortment of chopped veggies provide a hearty base, a multitude of vitamins, minerals and lots of fiber!
- Potatoes & sweet potato make the soup hearty and naturally thick
- Cannellini beans add plant-based protein, fiber and a creamy texture when blended
- Spinach adds a pop of color and extra nutrients with minimal effort
- Aromatics and herbs like garlic, thyme, and tarragon add depth without heaviness
- Lemon juice & tamari brighten and balance the flavors at the end
Serving Suggestions
Serve this soup on its own for a simple, nourishing meal, or pair it with a side salad or some crusty bread if that fits your needs. It’s especially perfect for meal prep, cozy lunches, or easy weeknight dinners.
Substitutions & Variations
- No immersion blender? Simply mash a few potatoes and beans against the side of the pot with a spoon.
- Beans: Swap cannellini beans for great northern beans or any variety of white bean.
- Greens: Kale or Swiss chard work well in place of spinach (add a few extra minutes to soften and chop well before adding).
- Potatoes: Use all white potatoes if you don’t have sweet potatoes on hand.
- Seasonings: Rosemary or Italian seasoning can replace thyme and tarragon.
Storage & Reheating
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the texture.
Refrigerator: Store leftovers in an airtight container for up to 4–5 days. The soup will thicken as it sits.
Freezer: This soup freezes well. Let it cool completely, then freeze in individual portions for up to 3 months.
Related
Looking for other recipes like this? Try these:
Recipe
Hearty White Bean & Potato Soup
Ingredients
- 1 large onion diced
- 2 medium carrots diced
- 4 ribs celery diced
- 1 medium zucchini diced
- 6 cloves garlic minced
- ¾ teaspoon smoked paprika
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 5 small yellow potatoes cubed
- 1 large sweet potato cubed
- 1 can cannellini beans 14.5 oz may substitute any variety white bean
- 6 cups low sodium vegetable broth
- 3 tablespoons nutritional yeast
- ½ tablespoon tamari
- 5-6 cups baby spinach
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- In a large pot, add the onion, carrots, and celery along with a splash of broth or water. Sauté over medium heat for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the zucchini, garlic, smoked paprika, tarragon, thyme, and red pepper flakes. Stir and cook for about 30 seconds, until fragrant.
- Add the potatoes, sweet potato, cannellini beans, broth and nutritional yeast. Stir well, bring to a boil, then reduce to a simmer.
- Cover and simmer for 20–25 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, pulse the soup a few times directly in the pot, if desired, to slightly thicken while still leaving plenty of texture. (This step is optional.)
- Turn off the heat and stir in the spinach, lemon juice, and tamari. Let sit for 2–3 minutes, until the spinach is wilted.
- Taste and adjust salt & pepper as needed. Serve warm and enjoy!
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