If you’re looking for a new comfort food recipe to add to your starting dinner lineup, this white bean and roasted potato soup is it. Creamy, hearty and so very tasty, it’s everything you want on a chilly winter day.
This hearty white bean and roasted potato soup is the ultimate comfort food. Pureed white beans provide creaminess, it’s loaded with veg and it’s finished with umami-rich Parmesan cheese (you can also make this soup vegan by subbing nutritional yeast for the cheese!). It also easily feeds a crowd, reheats well and freezes beautifully. The very best part? The addition of a pile of crispy roasted potatoes at the end, taking the taste and texture levels up a notch. Don’t forget to serve with a piece of toasty sourdough, too!
Ingredients for White Bean and Roasted Potato Soup
- 2–3 large russet potatoes, cubed
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- 1–2 tsp chili flakes
- 3 cans white beans, drained and rinsed
- 4 cups vegetable stock, divided
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 cup greens of choice (arugula, spinach, kale, or chard)
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp lemon juice
- ¼ cup Parmesan (or nutritional yeast)
Directions for White Bean and Roasted Potato Soup
For potatoes
1. Preheat oven to 350°F.
2. Fill a large pot with water and place over medium-high heat. Bring to a boil and add potatoes. Boil potatoes for 10 min. Drain, then return to the pot and shake to rough up the edges (this makes them crispier when roasted).
3. To an oven-safe baking dish, transfer potatoes. Toss with olive oil, salt, pepper, garlic powder and chili flakes. (If your family prefers less spice, you can omit the chili flakes or just use a small amount.) Roast for 30–45 min, until golden and crispy.
For soup
4. Blend 2 cans of white beans with 1 cup of vegetable stock, until smooth. Set aside.
5. In a large soup pot over medium-low heat, heat olive oil. Sauté onions for 2 min, until soft. Add carrots and celery; cook for 5 min. Add garlic, rosemary, thyme, salt, pepper and chili flakes (again, adjust to your family’s tastes). Sauté for about 2 min, until fragrant.
6. Add the white bean purée, then stir in the remaining beans and vegetable stock. Simmer for 15 min, until combined and warmed through. Stir in greens and simmer for another 15 min.
9. Add lemon juice and Parmesan. Taste and adjust seasoning as needed.
10. Remove roasted potatoes from the oven and stir into the soup.
11. Serve hot with a slice of toasted sourdough.
If you’re looking for a super-easy sourdough recipe, we love this one from Alexandra’s Kitchen.
