Loaded potato and bean soup

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PREP TIME

20 min

TOTAL TIME

40 min

Makes

4 servings

Loaded potato and bean soup

Photo: Erik Putz

Soup's on! This hearty potato and bean soup is budget-friendly and loaded with flavour. It's the perfect fix for those cold winter evenings.


Ingredients

  • 2 tbsp butter
  • 1 large onion , finely chopped
  • 2 garlic cloves , minced
  • 2 russet potato , peeled and cut in 1/2-in cubes
  • 1 398-mL can cannellini beans , drained and rinsed
  • 3 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 cup grated cheddar cheese
  • 1 green onion , finely chopped
  • 2 tbsp finely chopped sun-dried tomatoes , in oil

Instructions

  • Melt butter in a large pot set over medium heat. Add onion and garlic.
  • Cook, stirring occasionally, until softened, 3 to 4 min. Stir in potatoes, beans, broth, salt and 2 cups water. Season with pepper. Bring to a boil, then reduce heat to medium-low. Simmer until potatoes are tender when pressed with a fork, about 13 to 15 min.
  • Purée soup using an immersion blender until smooth, or transfer in batches to a blender and whirl until smooth. Divide among bowls. Top with cheddar, green onion and sun-dried tomatoes.

Nutrition (per serving)

  • Calories
  • 272,
  • Protein
  • 11 g,
  • Carbohydrates
  • 40 g,
  • Fat
  • 9 g,
  • Fibre
  • 7 g,
  • Sodium
  • 1102 mg.
  • Good source of
  • vitamin b6

Originally published in the Today’s Parent November/December 2019 issue. Photo by Erik Putz.