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.
- 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:
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes, until softened.
- Add the garlic, carrot, celery, and bell pepper to the pot, and cook for another 5 minutes, stirring occasionally.
- 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.
- 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.
- Stir in the white beans and cook for an additional 5 minutes, or until heated through.
- Remove the soup from the heat and stir in the fresh lemon juice to brighten the flavors.
- 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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