Fire-Roasted White Bean Soup

This Fire-Roasted White Bean Soup is the ultimate in comfort food, with its smoky, rich flavors that come from the fire-roasted tomatoes and smoky paprika. The creamy white beans add a hearty and satisfying texture, while the fresh vegetables give it a burst of color and nutrition. A squeeze of lemon brightens up the entire dish, making it a perfect balance of savory and tangy.

1. Ingredients:

• 2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh parsley, chopped (for garnish)

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes, until softened.
2. Add the garlic, carrot, celery, and bell pepper to the pot, and cook for another 5 minutes, stirring occasionally.
3. Stir in the smoked paprika, cumin, thyme, salt, and black pepper. Cook for 1-2 minutes, allowing the spices to bloom and release their aromas.
4. Add the fire-roasted diced tomatoes and vegetable broth to the pot, and bring to a simmer. Cook for 10-15 minutes to allow the vegetables to soften and the flavors to meld together.
5. Stir in the white beans and cook for an additional 5 minutes, or until heated through.
6. Remove the soup from the heat and stir in the fresh lemon juice to brighten the flavors.
7. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 220 kcal | Servings: 6 servings

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