Creamy Cannellini and Potato Soup

🍲 Creamy Cannellini Potato Soup 🌿

Cozy, creamy, and completely dairy-free! The secret? Cannellini beans create a silky texture while adding protein and fiber. It’s comfort food made with simple pantry ingredients. 💚

Ingredients
🥔 2 lbs. russet potatoes, peeled & cubed
🫘 3 (15 oz.) cans cannellini beans, drained & rinsed
🥔 2 cans diced potatoes, drained
🥬 3 celery stalks, diced
🫒 2 Tbsp. extra virgin olive oil
🧄 3 cloves garlic, minced (optional)
🧅 1 medium onion, diced (optional)

Seasonings
🌿 1 tsp. dried thyme
🌿 1 tsp. dried rosemary, crushed
🌿 1 tsp. dried parsley
🧂 ½ tsp. smoked paprika
🧂 ½ tsp. black pepper
🧂 ½ tsp. onion powder (if not using fresh onion)
🌱 ¼ tsp. celery seed (optional)
🍃 2 bay leaves

🥣 4 cups low-sodium vegetable or chicken broth

✨ Finish with:
🍋 1 Tbsp. fresh lemon juice
🌿 Fresh parsley
🌿 Fresh thyme
🫒 A drizzle of extra virgin olive oil

Directions
1️⃣ Sauté the celery (and onion if using) in olive oil until tender. Add garlic for the last 30 seconds.

2️⃣ Add the russet potatoes, cannellini beans, broth, herbs, spices, and bay leaves. Simmer 25–30 minutes until the potatoes are very tender.

3️⃣ Remove the bay leaves and blend until smooth and creamy.

4️⃣ Stir in the diced potatoes and simmer another 10 minutes.

5️⃣ Finish with fresh lemon juice, then garnish with parsley, thyme, and a drizzle of olive oil.