Description
This soup melds soft potatoes and creamy beans in aromatic herb-infused broth, offering a velvety texture and warming flavors that soothe the soul.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and minced garlic and cook, stirring frequently, until the onion becomes translucent, about 5 minutes.
- Stir in the diced potatoes, dried thyme, and dried rosemary, cooking for an additional 5 minutes.
- Pour in the vegetable broth and add the drained white beans and diced tomatoes, then bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer until the potatoes are tender, about 15 to 20 minutes.
- Use a spoon or potato masher to gently mash some of the potatoes and beans in the pot for a thicker consistency, if desired.
- Season the soup with salt and black pepper to taste.
- Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Notes
- Adjust the soup consistency by adding more broth or water if you prefer a thinner texture.
- For a creamier soup, blend a portion with an immersion blender or puree before serving.
- Substitute white beans with cannellini, navy, or great northern beans as you like.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove.