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Tuscan White Bean and Potato Soup

Adapted from The Atlantic
Prep Time 15 mins
Cook Time 25 mins
Servings 4 servings


  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ½ onion finely chopped
  • 2 garlic cloves minced
  • 1 pound potatoes cut into small cubes (I used russets)
  • 30 oz canned cannellini beans 2 cans, drained and rinsed
  • 6 green onions sliced thin
  • 1 and ½ teaspoons dried thyme
  • 4 cups vegetable broth
  • ½ cup half and half
  • salt and pepper to taste


  • In a large pot, combine the butter and oil.   Melt the butter, then add the oil, onion and garlic.  Cook until the onions are soft, stirring occasionally.
  • Add the potatoes, cannellini beans, green onions, thyme and vegetable broth.  Simmer for 25 minutes, or until potatoes are soft.
  • Using an immersion blender, blend the soup about 50%, leaving some chunks and texture.
  • If you don't have an immersion blender, remove about 1/2 the soup and puree it in a blender or food processor. Then return the pureed soup to the pot.
  • Add the half and half.  Stir.  Add salt and pepper to taste.
  • Serve and enjoy!