This super easy Italian bean and potato soup is nourishing, soul-warming and utterly delicious. It's made with wholesome ingredients and simply bursting with flavors that will transport you straight to Italy.

And if you're looking for more light and flavorful soups, try my Longevity Minestrone Soup or this restorative Lemon Ginger Chicken Soup.

Want to Save This Recipe?

Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!

I'm always in the mood for soup, and if you've been on Skinny Spatula before, you may have noticed that I'm a massive fan of simple flavors.

In my opinion, the best recipes only have a handful of ingredients, and this Italian bean and potato soup is one of them.

There are just 10 ingredients in this delicious soup, but they mix together so nicely that the result is perfect comfort and loads of flavor in every spoonful.

The soup is light and vegetarian (can also be vegan if you skip the grated cheese at the end) and goes down a treat with a chunk of crusty bread on the side.

Why you'll love this bean and potato soup

Incredibly easy to make in one pot with simple ingredients.
Budget-friendly and highly customizable
The flavors are absolutely on point without any spices at all!

What you'll need

Olive oil - The secret to making this soup taste amazing is using quality ingredients, and that starts with the olive oil. Use the best quality you can to get started on the right foot.

Onion, carrot and celery - The trio of veggies needed for an Italian soffrito. I like to sauté them until they are slightly caramelized for the best flavor.

Tomato paste - Make sure you cook it for a minute or two before proceeding with the rest of the ingredients to get that perfect tomatoey kick.

Potatoes - Since this is supposed to be a creamier soup, the best potatoes here are Yukon Gold (or Maris Piper in the UK).

Beans - Borlotti are perfect here, but you can also use cannellini beans. Anything creamy will do.

Kale - I highly recommend using black Tuscan kale (cavolo nero) in this soup because it has the right texture and its flavor simply shines here.

If you're not a kale fan, you can use spinach instead, but the flavor will be different.

Vegetable stock - Homemade is obviously best but if you don't have time for that, use your favorite shop-bought kind.

Parmesan - Freshly grated, always!

Pro tip

Blending a portion of the soup at the end is the secret to that naturally creamy texture. I like to keep lots of chunky bits for contrast, so I only do a few pulses with the immersion blender.

It's also what makes my broccoli potato soup so creamy without any cream.

How to make Italian bean and potato soup

Heat the oil in a large pot or Dutch oven and sauté the onion, carrot and celery with a pinch of salt for 6-8 minutes until softened.

Next, stir in the tomato paste and continue to cook for another minute.

bean and potato soup making instructions

Add the potatoes, beans, kale and vegetable stock and stir well to combine. Bring to a boil, then lower the heat and simmer for 15-20 minutes or until the potatoes are fork-tender.

Turn off the heat, then use an immersion blender to blend the soup partially.

Stir in the grated Parmesan and season to taste with salt and freshly ground black pepper. Serve hot, with some extra grated Parmesan on top if you like.

Substitutions and variations

Use chicken stock instead of vegetable stock if you don't need the soup to be vegetarian.
A handful of small pasta shapes (ditalini, elbow macaroni) or some cooked sausage can turn this into a heartier meal.
You can swap the onions for leeks or add extra veggies such as fennel, zucchini or bell peppers.

Helpful tips for the best beans and potato soup

If you want the soup to have a more rustic feel, skip the blending part and leave it chunkier.
Cut the potatoes into even-sized cubes so they cook through at the same time.
If you're using canned beans, drain and rinse them before adding. If using cooked-from-dry beans, add a little extra stock if the soup feels too thick.

Leftovers and storage

This soup keeps beautifully. Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove, adding a splash of water or stock if it's thickened too much.
It also freezes really well; just skip the Parmesan when making, then add it after reheating. Freeze in individual portions for up to 3 months.

More easy vegetarian soup recipes

If you've tried this Italian bean and potato soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!

Astrid says

October 23, 2025 at 7:50 pm

Added a tbsp. of Vegeta seasoning for a bit of extra flavouring