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When the weather turns chilly, or you simply need a hug in a bowl, there’s nothing quite like a warm bowl of soup to comfort your soul. Soup has a unique ability to evoke feelings of warmth and nostalgia, often reminding us of cozy family gatherings or home-cooked meals. Among the myriad of soup options out there, Potato and Bean Bliss Soup stands out as a nutritious and hearty choice that not only satisfies hunger but also nourishes the body.

: Potato and Bean Soup: Hearty, Comforting, and Full of Flavor

Warm up your chilly nights with Potato and Bean Bliss Soup, a nourishing comfort food that's easy to make and deliciously satisfying. This hearty soup combines creamy potatoes, tender cannellini beans, and a medley of flavorful vegetables, spices, and herbs, creating a perfect hug in a bowl. Ideal for busy weekdays or cozy weekends, this nutritious dish is packed with fiber and protein, customizable to fit any dietary preference. Discover delightful variations and serving suggestions to elevate this soul-soothing recipe.
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Ingredients
  

2 cups of diced potatoes (around 2 medium potatoes)

1 can (15 oz) of cannellini beans or any white beans, drained and rinsed

1 medium onion, finely chopped

2 cloves of garlic, minced

2 medium carrots, diced

2 celery stalks, diced

4 cups of vegetable broth (or chicken broth)

1 cup of water

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (optional, for a bit of heat)

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sauté the Vegetables: In a large pot over medium heat, add the olive oil. Once hot, add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

    Add the Potatoes and Beans: Add the diced potatoes to the pot along with the drained cannellini beans. Stir well to combine all the ingredients.

      Pour in the Liquids: Pour in the vegetable broth and water, ensuring that the vegetables are fully submerged. Stir in the dried thyme, smoked paprika, red pepper flakes (if using), and season with salt and pepper to taste.

        Bring to a Simmer: Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 25-30 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.

          Blend (Optional): For a creamier texture, you can use an immersion blender to blend a portion of the soup directly in the pot, or transfer half of the soup to a blender, blend until smooth, then return it to the pot.

            Final Adjustments: Taste the soup and adjust the seasoning with more salt, pepper, or spices as needed. If you prefer a thinner consistency, feel free to add more broth or water.

              Serve: Ladle the soup into bowls, garnish with fresh chopped parsley, and serve with lemon wedges on the side for a touch of brightness.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4