Fire-roasted White Bean Soup
This hearty Fire-Roasted White Bean Soup combines the flavors of fire-roasted tomatoes, creamy white beans, and aromatic herbs to create a comforting dish perfect for chilly evenings. It's nutritious, filling, and easy to prepare.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Blender or immersion blender optional
Ingredients
- 2 cans white beans e.g., cannellini or great northern, drained and rinsed
- 1 can fire-roasted diced tomatoes
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- to garnish fresh parsley chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes, or until the onion is softened and translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the fire-roasted diced tomatoes, rinsed white beans, vegetable broth, dried thyme, dried oregano, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- If desired, use an immersion blender to puree the soup slightly for a creamier texture, or transfer a portion to a regular blender and blend until smooth, then return it to the pot.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh chopped parsley.
Notes
You can add some chopped carrots or celery for extra vegetables.
Serve with crusty bread or a side salad for a complete meal.
The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.