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Fire-Roasted White Bean Soup Recipe

Fire-Roasted White Bean Soup Recipe
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4.8 from 6 reviews

Warm up with a comforting bowl of Fire-Roasted White Bean Soup, a hearty and flavorful dish perfect for a cozy night in. This vegan and gluten-free soup features fire-roasted tomatoes, cannellini beans, and aromatic spices for a satisfying meal.

Ingredients

Units Scale

Vegetable Base:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 celery stalk, diced

Seasonings:

  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)

Soup:

  • 2 (15 oz) cans fire-roasted diced tomatoes
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 5 minutes.
  2. Add Seasonings: Stir in garlic, thyme, smoked paprika, and red pepper flakes; cook for 1 minute.
  3. Cook Soup: Add tomatoes, beans, broth, and bay leaf. Bring to a boil, then simmer for 20 minutes.
  4. Blend and Season: Remove bay leaf, stir in lemon juice. Use an immersion blender to partially blend soup for creaminess. Season with salt and pepper.
  5. Serve: Garnish with parsley before serving.

Notes

  • Serve with crusty bread or a green salad.
  • Substitute Great Northern or navy beans if desired.
  • For extra richness, add a splash of cream or drizzle with olive oil.

Nutrition

Find it online: https://easy-tapas-recipes.com/fire-roasted-white-bean-soup-recipe/