White Bean and Potato Soup

White Bean and Potato Soup

Ingredients

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 carrots, sliced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 3 medium potatoes, cut into chunks

• 2 cans (400 g each) white beans, drained and rinsed

• 1.5 litres vegetable or chicken broth

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp paprika

• 1 bay leaf

• Salt and black pepper, to taste

• 2 cups chopped spinach or kale, optional

• 1 tbsp lemon juice

• Fresh parsley, for garnish

Method

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.

2. Add the garlic, thyme, oregano, and paprika. Cook for 30 seconds until fragrant.

3. Add the potato chunks, white beans, broth, and bay leaf.

4. Bring to a boil, then reduce the heat and simmer uncovered for 20–25 minutes, or until the potatoes are fork-tender.

5. Stir in the spinach or kale, if using, and cook for 2–3 minutes until wilted.

6. Remove the bay leaf. For a naturally creamier soup, mash a few spoonfuls of the beans and potatoes against the side of the pot and stir them back in.

7. Stir in the lemon juice and season with salt and black pepper.

8. Garnish with fresh parsley and serve hot with crusty bread.

Tip: For extra richness, drizzle each bowl with a little olive oil just before serving.