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Authentic Mediterranean Potato and Bean Soup to Savor

This Hearty Vegan Potato and Bean Soup is a comforting, nutritious dish perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Additional Simmering Time 5 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with any neutral oil.
  • 1 medium Onion Any color onion works.
  • 1 rib Celery Optional: leeks can be used as a substitute.
  • 1 medium Carrot Other root vegetables can also be substituted.
  • 3 cloves Garlic Adjust based on preference.
  • 1 teaspoon Dried Thyme Fresh thyme can be substituted (use about 3 times the amount).
  • 1 teaspoon Dried Oregano Can be swapped with Italian seasoning.
  • 1 teaspoon Paprika Smoked paprika offers a nice twist.
  • 2 cups Cannellini Beans Canned beans are convenient but dried beans are cheaper if you presoak and cook them.
  • 2 medium Potatoes Yukon gold recommended for creaminess, but sweet potatoes can be a substitute.
  • 6 cups Low-Sodium Vegetable Broth Can substitute with chicken broth—adjust salt accordingly.
  • 2 tablespoons Tomato Paste
  • to taste teaspoon Salt Adjust to taste.
  • to taste teaspoon Black Pepper Check before serving.
  • 1 bunch Fresh Parsley Can be omitted or replaced with cilantro.
Optional Variations
  • 1 can Chickpeas Swap white beans for chickpeas for a different flavor profile.
  • 2 medium Sweet Potatoes Use instead of regular potatoes for added sweetness.
  • 2 cups Green Leafy Vegetables Incorporate spinach or kale for added nutrition and color.

Equipment

  • large pot
  • Blender

Method
 

Step‑by‑Step Instructions
  1. Warm 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and celery, sautéing them for about 5 minutes until the onion becomes translucent and fragrant.
  2. Once your vegetables are tender, stir in 3 minced garlic cloves, 1 teaspoon of paprika, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Continue to cook for another minute.
  3. Add 2 cups of rinsed cannellini beans, 2 diced Yukon gold potatoes, 6 cups of low-sodium vegetable broth, and 2 tablespoons of tomato paste. Stir well and bring to a gentle boil.
  4. Reduce heat to low, cover the pot, and let it simmer for 30 minutes for the flavors to meld.
  5. Carefully ladle out 2 cups of the soup and transfer it to a blender. Blend until smooth, then return to the pot.
  6. Stir in a handful of freshly chopped parsley, adjusting the seasoning with salt and black pepper to taste. Simmer for an additional 5 minutes to incorporate the parsley flavor.
  7. Ladle the soup into bowls, garnishing with extra parsley if desired. Serve hot.

Notes

Store leftovers in an airtight container for up to 3-4 days. Allow the soup to cool fully before freezing in containers for up to 2 months.