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For a delicious potato and bean soup, you need some key ingredients. First, use 3 medium potatoes. I prefer Yukon Gold or Russet. These potatoes give a nice creamy texture. Next, add a can of cannellini beans. They are soft and blend well with the soup.

Potato and Bean Soup

Warm up with a bowl of delicious Potato and Bean Soup that's as nutritious as it is flavorful! This easy recipe is perfect for family dinners or impressing friends. Discover essential ingredients, step-by-step preparation, and exciting variations to make it uniquely yours. Whether you prefer it creamy or chunky, this comforting dish is sure to delight.
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Ingredients
  

3 medium potatoes, peeled and diced

1 can (15 oz) cannellini beans, drained and rinsed

1 large onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

2 carrots, diced

2 celery stalks, chopped

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes until translucent.

    Stir in the minced garlic, and cook for another minute until fragrant.

      Add the diced carrots and celery to the pot, sautéing for an additional 5 minutes until they start to soften.

        Incorporate the diced potatoes, beans, vegetable broth, dried thyme, smoked paprika, and bay leaf. Bring to a boil.

          Once boiling, reduce the heat to low and cover. Simmer the soup for 30-35 minutes, or until the potatoes are tender.

            After cooking, remove the bay leaf and season the soup with salt and pepper to taste.

              For a creamier texture, use a potato masher to lightly mash some of the potatoes in the soup, creating a thicker consistency.

                Serve hot, garnished with fresh parsley on top.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6