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:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- 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.
- Pour in the fire-roasted tomatoes with their juice and the vegetable broth. Stir to combine.
- 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.
- Season with salt and pepper to taste. Remove from heat.
- 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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