By Louis Scaruffi
Bean and Potato Soup
5 steps
Prep:40min
Via Copilot
Can also use lardons of bacon. Render fat and use fat for step 1 saute. Remove cooked back and add back as topping at the end.
Updated at: Tue, 23 Jun 2026 16:43:48 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
21
High
Nutrition per serving
Calories215.8 kcal (11%)
Total Fat3.9 g (6%)
Carbs37.6 g (14%)
Sugars3.7 g (4%)
Protein10 g (20%)
Sodium1281.6 mg (64%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2potatoes
diced
1can white beans
drained
1onion
chopped
2garlic cloves
minced
4 cupsbroth
or water + bouillon
1 Tbspoil
salt
to taste
pepper
to taste
Optional Ingredients
Instructions
Step 1
Heat oil; sauté onion and garlic.
Step 2
Add potatoes, diced carrots, and broth; simmer until tender (15–20 min).
Step 3
Add beans; cook 10 minutes more.
Step 4
Season and optionally blend part of the soup using immersion blender for 5-10 seconds.
Step 5
Stir in fresh spinach and cook 2-3 minutes
Notes
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