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Fire-roasted White Bean Soup

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A hearty and comforting Fire-roasted White Bean Soup brimming with flavor, perfect for chilly days.

Ingredients

Scale
  • 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
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering.
  2. Add the diced onion to the pot and sauté for about 5 minutes, or until the onion is softened and translucent.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  4. Combine the fire-roasted diced tomatoes, rinsed white beans, vegetable broth, dried thyme, dried oregano, smoked paprika, salt, and pepper.
  5. Bring the mixture to a boil, stirring occasionally.
  6. Reduce the heat and let it simmer for about 20 minutes to let all those fantastic flavors meld together.
  7. If desired, use an immersion blender to puree the soup slightly for a creamier texture.
  8. Taste the soup and adjust the seasoning as needed.
  9. Serve hot, garnished with fresh chopped parsley.

Notes

Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, add a bit more vegetable broth to regain desired consistency.

Nutrition

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