1-First Steps: Sauté and Build the Base: Begin by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the diced yellow onion, 2 large chopped carrots, and 2 chopped celery stalks, and sauté for about 6 minutes until they soften and release their aroma. This step builds a solid flavor foundation, so stir occasionally to keep things even.

2-First Steps: Sauté and Build the Base: Next, toss in the 8 minced garlic cloves, 1/2 teaspoon thyme, and 1/2 teaspoon parsley, and cook for 1 more minute. The garlic adds that punchy depth without overwhelming the mix keep an eye on it to avoid any browning.

3-Blending and Simmering: Take the drained and rinsed white beans from the 400-gram can and blend them with 1 cup of vegetable broth until smooth. This creates a creamy base that’s key to the soup’s texture. Add this mixture to the pot along with the 2 peeled and chopped medium russet potatoes and the remaining 3 cups of vegetable broth.

4-Blending and Simmering: Bring everything to a boil, then lower the heat and let it simmer for 15-20 minutes until the potatoes are very soft. This is when the magic happens, as the potatoes and beans meld together for that silky finish.

5-Finishing Touches and Croutons: Once simmered, blend the entire soup until it’s smooth, then gently warm it on the stove. For the croutons, preheat your oven to 350°F (175°C). Brush the sliced baguette with 1 tablespoon olive oil, sprinkle it with 1/4 teaspoon garlic powder and a pinch of salt, and bake for 4-5 minutes until golden.

6-Finishing Touches and Croutons: Let the croutons cool, add 1 teaspoon dried parsley, and cut them into cubes. Top your soup with these crunchy bits right before serving for the best texture. If you’re looking for more vegetable-focused sides, try our grilled vegetables recipe to complement this soup nicely.