Potato and White Bean Soup with Olive Oil Drizzle
Hearty white beans and creamy potatoes come together in this ultra-satisfying, pantry-friendly dinner. Finished with a drizzle of good olive oil, this easy soup recipe feels both rustic and elevated. It’s one of those soups and stews that works equally well for weeknight dinners or meal prep. A must-have in your winter food rotation.
Potato and White Bean Soup with Olive Oil Drizzle
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil (plus more for drizzling)
1 small yellow onion, diced
2 cloves garlic, minced
1 1/2 pounds Yukon Gold potatoes, peeled and diced
1 can white beans, drained and rinsed (cannellini or Great Northern)
4 cups vegetable broth (or chicken broth)
¾ teaspoon salt, plus more to taste
½ teaspoon black pepper
½ teaspoon dried thyme or rosemary
Juice of ½ lemon
Optional garnish: high-quality olive oil, cracked pepper, fresh herbs, or toasted breadcrumbs
Directions
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic and cook for 1 minute.
- Add potatoes, white beans, broth, salt, pepper, and thyme. Bring to a boil, then reduce to a simmer.
- Simmer uncovered for 20 to 25 minutes, until potatoes are fork-tender.
- Use an immersion blender to blend until smooth, or leave some texture for a rustic feel.
- Stir in lemon juice. Taste and adjust seasoning.
- Ladle into bowls and drizzle with high-quality olive oil. Garnish as desired.
Like this recipe?
Follow @dinnerendeavor on Pinterest