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Potato and bean soup

Vegan, substantial and rustic

by Ada Parisi
5 min read
Minestra di patate e fagioli

Creamy potato and bean soup: Today, the Recipe for a hearty, winter legume soup, perfect for cold January evenings. This Legume soup is vegan and rusticin. The potatoes give it a great creaminess and, to make it even creamier, I blend a small part of the soup and then combine it with the rest. As always, I flavored the legume soup with finely chopped rosemary: one of my favorite pairings. On the YouTube channel you can also find a short VIDEO RECIPE.

As always, You can prepare this Potato and bean soup with any kind of bean: fresh, dried or even pre-cooked in box. In this case I used Fresh borlotti beans That I froze at the end of the summer. In this case you can use the beans without even thawing them. If, on the other hand, you want to use dried beans, remember that you must first soak them in cold water for at least 12 hours. Once rehydrated, you can proceed in the execution of the recipe. Use the canned beans It's the fastest choice: just rinse them carefully and add them to the chopped vegetables. In this way the cooking times will be drastically reduced.

Following a similar procedure you can also prepare the Sicilian summer pasta and beans and on my YOUTUBE channel You can find the VIDEO RECIPE step by step of traditional summer pasta and beans.

If, like me, you love soups and soups made from dried legumes, also check out the pasta with lentils, the pasta with chickpeas, the macco di fave and the macco pea. And remember that legumes are good for you, they are good and cheap, rich in proteins and nutrients. They should be eaten at least twice a week! Have a good day.

Potato and bean soup

Minestra di patate e fagioli


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


350 grams of fresh or dried beans (net weight)

2 medium-sized potatoes

1 carrot

1 stick of celery

1 medium-sized white onion

extra virgin olive oil

salt and pepper



If you use dried beans, remember to soak them in cold water the night before. Clean celery, carrot and onion, then chop the vegetables finely. peel and cut the potatoes into cubes. Brown the vegetables in extra virgin olive oil and a little water until dry.

Combine the beans, mix well and brown for a few minutes. Cover with cold water or broth. Cook covered and over low heat for 30-40 minutes in the case of fresh or canned beans, and for at least an hour and thirty in the case of dried beans.

When the beans will be tender, add salt and pepper, extra virgin olive oil and chopped rosemary. This soup is already quite dense and creamy, but if you want it even more dense and creamy you can blend a small part and then add it again to the mixture. Serve immediately with toasted bread croutons or fried in oil. Bon appétit.

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