Vegan Potato Soup with White Beans
Comforting Vegan Potato Soup made with white beans, sun-dried tomatoes, and fresh herbs. Serve with crunchy croutons for a satisfying plant-based meal.
Servings 6 people
Equipment
- stockpot
- blender or food processor
Ingredients
- 2 tablespoons grapeseed oil or oil of choice
- ½ cup diced onion
- 1 medium carrot diced
- 1 rib celery diced
- ¼ teaspoon salt
- 5 cloves garlic, chopped
- 6 cups cubed russet potatoes
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4 cups vegetable broth
- 2 cups water
- 2 cups cooked cannellini beans (also called white kidney beans)
- 1 cup julienne-cut sun-dried tomatoes (3 ounces)
- ½ cup chopped fresh herbs, such as a mix of parsley, chives, dill, and basil (see note)
Optional for serving:
- Crushed red pepper
- Croutons
Instructions
- Add oil to a stockpot over medium heat. Once the oil is shiny, stir in the onion, carrot, celery, and salt, and cook 5 minutes, or until the onion is translucent.
- Stir in garlic and potatoes and cook 5 minutes, or until the garlic is aromatic and the potatoes are just beginning to soften.
- Stir in vegetable broth and water and add rosemary and thyme sprigs to the pot. Bring to a boil, and then reduce the heat to low and simmer 15 minutes, or until the potatoes are tender and cooked through. Remove the herb sprigs.
- Stir in white beans and turn off the heat.
- Transfer about 4 cups of the soup to a blender or food processor. Blend on high for 30 seconds, or until smooth. Stir the blended soup back into the pot.
- Stir in sun-dried tomatoes and fresh herbs.
- Divide between bowls and serve with crushed red pepper and croutons if desired.
Notes
Store leftovers in an airtight container and refrigerate for up to 5 days.
Use any mix of fresh parsley, chives, dill, and basil for the fresh herbs. Recipe tested with 2 tablespoons of each. If you don’t have fresh herbs, substitute fresh or frozen spinach.