Fire Roasted White Bean Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp crushed red pepper flakes (optional for extra heat)
• 1 can (14.5 oz) fire-roasted tomatoes, with juice
• 1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley or basil, chopped, for garnish

Directions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Add the garlic, red bell pepper, smoked paprika, thyme, and red pepper flakes. Cook for 2-3 minutes until the spices are fragrant and the bell pepper softens slightly.
3. Pour in the fire-roasted tomatoes with their juice and the vegetable broth. Stir to combine.
4. Add the white beans, bring the soup to a boil, then reduce heat to low. Let simmer for 20-25 minutes to allow the flavors to meld.
5. Season with salt and pepper to taste. Remove from heat.
6. Garnish with fresh parsley or basil before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 210 kcal | Servings: 4 servings

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