Hearty Bean and Potato Soup

a bowl of tomato-based soup with beans and spinach
Number of Servings: 
Serves 4


  • 2 Tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 6 red potatoes, cut to bite-size pieces
  • 14 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


  1. In a large skillet, heat oil over medium heat.
  2. Add onion and potatoes; cook until onion is lightly browned (about 10 minutes).
  3. Stir in thyme, tomato paste and 2 cups water; bring to simmer, cover and cook until potatoes are tender (about 8 minutes).
  4. Add spinach; cover, and cook until wilted, about 3 minutes. Add cooked beans; bring soup to simmer, stirring frequently.
  5. Adjust salt and pepper to taste.
  6. 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


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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.