White Bean Soup with Sweet Potato

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

We look forward to serving this soup every fall and enjoy it through the winter at Claire’s. It is so popular that we have customers who nearly cross the state to come and enjoy it!


  • 4 quarts water
  • 1 pound Great Northern beans, picked over
  • 2 bay leaves
  • ¾ cup olive oil
  • 10 cloves garlic, chopped
  • 1 cup chopped parsley
  • 6 medium sweet potatoes, peeled and diced
  • ¼ teaspoon dried basil or 10 leaves fresh basil, chopped
  • Salt, to taste
  • 1 teaspoon black pepper


  1. Bring the water to a boil in a large covered pot. Add the beans and bay leaves. Cook, uncovered, over medium heat for 1½ to 2 hours, stirring occasionally, until the beans are soft.
  2. Meanwhile, in a large skillet, heat the olive oil over low heat. Add the garlic and cook, stirring frequently, for 5 minutes. Add the parsley, sweet potatoes, and basil. Sprinkle with salt and pepper. Cook, uncovered, over low heat for 20 minutes, stirring frequently, until the sweet potatoes are tender.
  3. Spoon the sweet potato mixture into the pot with the beans. Continue cooking for 30 minutes, stirring frequently. Taste for seasoning.

Claire’s friendly faces, welcoming environment, and delicious food make a perfect home-away-from-home. Like home, it always has what I need. When I crave a nutritious meal to push me through my studying, I grab a hearty bowl of soup and a piece of Lithuanian Coffee Cake with extra frosting. When I want to catch up with a friend, I indulge in a steaming piece of Mexican lasagna and a piece of Lithuanian Coffee Cake with extra frosting. When I am particularly stressed, I snag a piece of double-layer chocolate cake and a piece of Lithuanian Coffee Cake with extra frosting. There is no place like home, and for me there certainly is no place like Claire’s.”

Sam Gardenswartz, Yale Class of 2013 and frequent Claire’s Corner Copia visitor