I love soups year-round, but this rustic potato and bean soup is so satisfying in the winter when you just want to hunker down with a warm bowl of soup. This soup is the perfect one-pot meal and doesn’t take a lot of prep time.
Soup made ahead and portioned make great grab-n-go lunches or dinners on busy evenings. I like to store soup in quart canning jars, they stay fresher longer. Soups can also be frozen, so if you have leftovers, stock your freezer and you’ll have meals ready to go.
Potato and White Bean Soup
- 1 cup white or yellow onion
- 11/2 pounds yellow potatoes
- 3 garlic cloves minced
- 2 cans white beans navy, canellini or great northern
- 6 cups vegetable broth
- 1 tsp rosemary
- 1 tsp thyme
- 2 Tbsp nutritional yeast
- 4 cups baby spinach
- Chop onion and add to soup pot with a splash of broth and sauté for 5 minutes, stirring to prevent sticking.
- When the onion is tender add the garlic, potatoes, herbs and broth. Bring to a simmer for about 15-20 minutes until potatoes are tender, then add nutritional yeast and beans. Cook for 10 minutes.
- Ladle two cups of the potatoes and beans into a blender and enough of the broth to cover the potatoes and blend for 30 seconds. Return to the soup pot and add the spinach, stir until spinach is wilted. Serve.
- *If Jerusalem artichokes are available, add some along with the potatoes. So yummy!