Potato White Bean Soup: 7 Cozy Comfort Food Recipes

Potato White Bean Soup is the ultimate comfort dish that warms the soul and fills the belly. This cozy recipe features creamy white beans and tender potatoes, making it a delightful option for chilly evenings. With crispy chickpeas on top, it’s a nutritious yet indulgent meal. Let’s dive into the recipe that’s not only delicious but also easy to make!

Why You’ll Love This Potato White Bean Soup

This Potato White Bean Soup is a fantastic choice for several reasons. First, it’s a vegan potato white bean soup that caters to plant-based diets, with no compromise on flavor. Second, it’s packed with nutrients from the hearty vegetables and legumes, making it a healthy potato and white bean soup recipe. Third, it’s incredibly satisfying, delivering a comforting taste that feels like a warm hug. Additionally, this soup is gluten-free, making it accessible for those with dietary restrictions. With its creamy texture and rich flavors, it serves as a perfect comfort food potato white bean soup for winter nights. Finally, it’s also a quick potato and white bean soup, ready in just 40 minutes!

Ingredients for Potato White Bean Soup

Gather these items:

• 2 tablespoons extra virgin olive oil
• 1 cup parsnip
• 1 medium yellow onion
• 3 cloves garlic
• 3 cups Yukon Gold potatoes
• 1 tablespoon lemon zest
• 1 teaspoon sumac
• 4 cups vegetable broth
• 1 can white beans
• 1 can chickpeas
• 2 tablespoons fresh lemon juice
• to taste salt
• to taste ground black pepper
• for garnish Italian flat leaf parsley

How to Make Potato White Bean Soup Step-by-Step

1. Step 1: In a large pot, warm 2 tablespoons of extra virgin olive oil over medium heat. Allow it to shimmer, which usually takes about 1-2 minutes.
2. Step 2: Add the chopped yellow onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, roughly 3-4 minutes.
3. Step 3: Sprinkle in the diced parsnip and Yukon Gold potatoes. Stir for about 5 minutes to get them slightly tender and combined with the aromatics.
4. Step 4: Carefully pour in the vegetable broth while adding the lemon zest and sumac. Bring the mixture to a roaring boil, letting those fabulous flavors meld together.
5. Step 5: Reduce the heat and let it simmer uncovered for 15-20 minutes, or until all the vegetables are tender.
6. Step 6: Gently fold in the drained white beans and chickpeas. Cook until heated through, around 5 minutes.
7. Step 7: Add fresh lemon juice, and season with salt and black pepper according to your preference.
8. Step 8: Ladle the soup into bowls, drizzle with additional olive oil, and garnish with chopped parsley, if desired.

Pro Tips for the Best Potato White Bean Soup

Keep these in mind:

• Use homemade vegetable broth for enhanced flavor.
• Feel free to substitute parsnips with carrots if needed.
• Add a pinch of red pepper flakes for a bit of heat.
• For a creamy texture, blend half of the soup and mix it back in.
• This dish is perfect for meal prep; store in an airtight container in the fridge.

Best Ways to Serve Potato White Bean Soup

Here are a few serving ideas:

• Pair with crusty bread for a filling meal.
• Top with crispy chickpeas for added crunch.
• Serve with a side salad for a complete dinner.

How to Store and Reheat Potato White Bean Soup

To store, let the soup cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat on the stovetop over medium heat or in the microwave until warmed through. This makes it a great option for meal prep!

Frequently Asked Questions About Potato White Bean Soup

What’s the secret to perfect Potato White Bean Soup?

The secret lies in using fresh ingredients and seasoning well. Ensuring the vegetables are tender and flavorful creates a delicious creamy potato and white bean soup experience.

Can I make Potato White Bean Soup ahead of time?

Absolutely! This hearty potato and white bean stew tastes even better the next day, allowing the flavors to meld together beautifully. Just store it properly!

How do I avoid common mistakes with Potato White Bean Soup?

To avoid common mistakes, ensure not to overcook the potatoes and beans. Keep an eye on the consistency; add more broth if it’s too thick for your liking.

Variations of Potato White Bean Soup You Can Try

Here are some delicious variations:

• For a spicy kick, add diced jalapeños or cayenne pepper.
• Mix in other vegetables like spinach or kale for added nutrition.
• Use sweet potatoes instead of Yukon Gold for a different flavor profile.
• Add coconut milk for a creamier texture in a vegan potato white bean soup.

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Potato White Bean Soup: 7 Cozy Comfort Food Recipes

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Cozy Potato and White Bean Soup with Crispy Chickpeas

• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 tablespoons extra virgin olive oil
• 1 cup parsnip
• 1 medium yellow onion
• 3 cloves garlic
• 3 cups Yukon Gold potatoes
• 1 tablespoon lemon zest
• 1 teaspoon sumac
• 4 cups vegetable broth
• 1 can white beans
• 1 can chickpeas
• 2 tablespoons fresh lemon juice
• to taste salt
• to taste ground black pepper
• for garnish Italian flat leaf parsley

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Instructions

1. In a large pot, warm 2 tablespoons of extra virgin olive oil over medium heat. Allow it to shimmer, which usually takes about 1-2 minutes.
2. Add the chopped yellow onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, roughly 3-4 minutes.
3. Sprinkle in the diced parsnip and Yukon Gold potatoes. Stir for about 5 minutes to get them slightly tender and combined with the aromatics.
4. Carefully pour in the vegetable broth while adding the lemon zest and sumac. Bring the mixture to a roaring boil, letting those fabulous flavors meld together.
5. Reduce the heat and let it simmer uncovered for 15-20 minutes, or until all the vegetables are tender.
6. Gently fold in the drained white beans and chickpeas. Cook until heated through, around 5 minutes.
7. Add fresh lemon juice, and season with salt and black pepper according to your preference.
8. Ladle the soup into bowls, drizzle with additional olive oil, and garnish with chopped parsley, if desired.

Notes

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 10 g
• Protein: 14 g
• Cholesterol: 0 mg