Description
A hearty and comforting white bean soup infused with smoky flavor from paprika and fresh herbs, perfect for a chilly day.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups vegetable broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 cup canned diced tomatoes
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
- Stir in garlic, carrots, and celery. Cook for 5 more minutes until vegetables begin to soften.
- Add smoked paprika, dried thyme, and dried rosemary. Stir and cook for 1 minute until fragrant.
- Pour in vegetable broth, drained beans, and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend about 1 cup of soup in a blender and return to pot.
- Season with salt and black pepper to taste. Stir in fresh parsley and lemon juice just before serving.
Notes
You can customize the seasonings to taste. For extra smokiness, add a pinch of chipotle powder or a dash of liquid smoke.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American