Hearty Bean and Potato Soup
By The Taste for Life Test Kitchen
Number of Servings
Serves 4
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 6 red potatoes, cut to bite-size pieces
- 1⁄4 tsp dried thyme
- 2 Tbsp tomato paste
- 2 cups of water
- 1 small bunch of fresh baby spinach. Rinse well and trim stems.
- 1 cup cooked navy beans
- salt and pepper to taste
Directions
- In a large skillet, heat oil over medium heat.
- Add onion and potatoes; cook until onion is lightly browned (about 10 minutes).
- Stir in thyme, tomato paste and 2 cups water; bring to simmer, cover and cook until potatoes are tender (about 8 minutes).
- Add spinach; cover, and cook until wilted, about 3 minutes. Add cooked beans; bring soup to simmer, stirring frequently.
- Adjust salt and pepper to taste.
- Serve immediately.
Nutrition Info
513 Calories, 19 g Protein, 95 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 15 g Fiber, 8 g Total fat (1 g sat), 430 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Vitamin B6, Folate, Phosphorus, Potassium, ★★★★ Vitamin C, Vitamin K, Magnesium, ★★★ Vitamin B3 (niacin), Iron, Zinc, ★ Vitamin B2 (riboflavin), Vitamin E, Calcium
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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