Creamy Veggie, Bean & Potato Soup
A creamy vegetarian bean and potato soup full of delicious Italian flavors. This soup is packed with nutritious veggies, it's flexible and flavorful, and easy to make in one pot with canned beans!
Ingredients
- 1 medium red onion, diced
- 1 small carrot, diced
- 1 medium portobello mushroom, diced
- 1 medium sweet or bell pepper, diced
- 6 cloves garlic, crushed
- 2 tsp fennel seeds, lightly crushed with a pestle and mortar
- 1 tbsp smoked paprika
- 1 tbsp dried sage
- 1 tbsp mixed Italian herbs
- 1 tsp lemon zest
- 1 cup (70 g) kale
- 2 cans beans, 14oz / 400g size - rinsed and drained
- ½ lb (225 g) baby potatoes, quartered
- 4 cups (1 l) vegetable stock or broth
- ½ cup (120 ml) cream
- 1 cup (115 g) parmesan style cheese, see notes
- 1 lemon, for juicing
- 1 handful fresh basil, chopped - use as much as you can / like
Instructions
- Heat a few tablespoons of olive oil in a large soup pot. Add the carrots, onions and pepper and saute for a few minutes until they are starting to soften.1 medium red onion, 1 small carrot, 1 medium sweet or bell pepper
- Add the mushrooms and saute until they are starting to release their liquid. If the pan feels too dry or sticky, you can add a splash of white wine or vegetable stock to loosen things up.1 medium portobello mushroom
- Add the garlic, lemon zest and all of the dried herbs and spices. Mix through the pan until just fragrant.6 cloves garlic, 1 tbsp smoked paprika, 1 tbsp dried sage, 1 tbsp mixed Italian herbs, 1 tsp lemon zest, 2 tsp fennel seeds
- Add the potato, beans and vegetable stock. Bring to a boil, then turn down the heat and simmer for 20-25 minutes, until the potatoes are tender throughout. Taste test and adjust the seasoning as needed.2 cans beans, 1/2 lb baby potatoes, 4 cups vegetable stock or broth
- Add the kale. Stir through and cook for a minute or two until it's bright green and wilting.1 cup kale
- Add the basil, cream, cheese and juice of 1/2 of the lemon. Stir through until the cheese has melted through and a creamy soup has emerged!1/2 cup cream, 1 cup parmesan style cheese, 1 handful fresh basil, 1 lemon
- Serve with an additional squeeze of lemon on top if desired.
Notes
Nutritional information is based on 4 servings.
Cheese: Any Italian hard cheese will work here, such as parmesan, pecorino or asiago. But watch out for animal rennet which is traditionally used in actual DOP parmesan. I use a vegetarian Italian hard cheese that doesn't contain animal rennet.
Calories: 579kcal, Carbohydrates: 73g, Protein: 27g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 62mg, Sodium: 1172mg, Potassium: 1670mg, Fiber: 16g, Sugar: 8g, Vitamin A: 6828IU, Vitamin C: 73mg, Calcium: 498mg, Iron: 9mg