Recipes › Storage Potato › Potato and White Bean Soup
Potato and White Bean Soup
A thick, nourishing soup of diced storage potatoes and creamy white beans simmered with rosemary, garlic, and a parmesan rind. The beans are partly blended to create a naturally rich, velvety broth without any cream. This is the kind of soup that improves the next day and fills the kitchen with warmth.
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Ingredients
- 1½ lb storage potatoes, peeled, cut into 3/4-inch cubes
- 30 oz canned white beans, drained and rinsed (two 15-oz cans)
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 sprig fresh rosemary
- 1 parmesan rind, 2-inch piece (optional)omit for vegan
- 6 cups vegetable broth
- 3 tbsp olive oil
- ½ tsp crushed red pepper flakes (optional)
- 1 tsp salt and black pepper, to taste
Contains: milk.
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Add garlic and red pepper flakes and cook 1 minute.About 6 min
- Add potatoes, white beans, rosemary sprig, and parmesan rind. Pour in vegetable broth and bring to a boil.About 5 min
- Reduce heat and simmer 20 minutes until potatoes are completely tender.About 20 min
- Remove rosemary sprig and parmesan rind. Use an immersion blender to partially blend the soup — about 4-5 pulses — leaving plenty of chunks for texture.About 3 min
- Season with salt and pepper. Ladle into bowls and finish with a drizzle of good olive oil and grated parmesan.About 2 min
Tips
- The parmesan rind dissolves slightly as it simmers, adding depth and umami — don't skip it if you have one.
- Partial blending is the key: it thickens the soup without making it a purée.
- A chunk of crusty bread for dipping is mandatory.
Ring the changes
- Add 2 cups chopped kale or spinach in the last 5 minutes for a more complete meal.
- Use chicken broth and add diced pancetta at step 1 for a heartier, non-vegetarian version.
Keeping it
Refrigerate for up to 5 days. Soup thickens significantly when cold — thin with a splash of broth when reheating.
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