Description
A hearty and comforting soup made with potatoes and beans.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 pound potatoes, peeled and diced
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth. Add diced potatoes, cannellini beans, kidney beans, and thyme.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Season with salt and pepper to taste.
Notes
- For a creamier soup, you can mash some of the potatoes against the side of the pot.
- Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American