Hearty White Bean & Potato Soup
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.
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!
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 91g | Protein: 19g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.05g | Sodium: 513mg | Potassium: 1942mg | Fiber: 19g | Sugar: 12g | Vitamin A: 21206IU | Vitamin C: 72mg | Calcium: 217mg | Iron: 7mg
Did you try this recipe?Let me know how it was!