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Extreme close up of fresh ingredients for potato bean soup including potatoes, cannellini beans, diced carrots, and celery.

Hearty Potato Bean Soup in a Savory Golden Broth

This thick and hearty Potato Bean Soup features tender chunks of potato, cannellini beans, carrots, and celery simmered in a savory golden broth, garnished with fresh parsley and paprika.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 2 tbsp Olive Oil Extra virgin, for sautéing.
  • 1 medium Yellow Onion Finely diced.
  • 2 medium Carrots Diced.
  • 2 stalks Celery Diced.
  • 4 cloves Garlic Minced.
  • 1.5 lbs Yukon Gold Potatoes Peeled and cut into bite-sized chunks.
  • 30 oz Cannellini Beans Two 15oz cans, drained and rinsed.
  • 4 cups Vegetable Broth High-quality broth.
  • 2 tbsp Fresh Parsley Freshly chopped, for garnish.
  • 1 tsp Paprika For sprinkling.

Equipment

  • 1 Large Dutch Oven Essential for evenly sweating vegetables and simmering the broth.
  • 1 Wooden Spoon Used for scraping caramelized bits off the bottom of the pot.

Method
 

Making the Soup
  1. Heat 2 tbsp (30ml) of olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until onions are translucent.
  2. Make a well in the center of the vegetables and add minced garlic. Sauté for 60 seconds until fragrant, stirring constantly.
  3. Add the chunks of potato, rinsed cannellini beans, and vegetable broth. Scrape the bottom of the pot to release brown bits, then bring to a rolling boil.
  4. Reduce heat to medium-low, cover, and simmer for 20-25 minutes until potatoes are easily pierced with a spoon. Crush a few potatoes and beans against the side of the pot to thicken the broth.
  5. Ladle the thick soup into rustic bowls. Garnish with chopped parsley and a sprinkle of paprika before serving.

Notes

Tip 1. Ensure vegetables are uniformly diced so they cook evenly.
Tip 2. Do not freeze the soup, as the potato chunks will become grainy when thawed.