Description
A delicious and hearty fire-roasted white bean soup that combines the flavors of fire-roasted tomatoes and cannellini beans, perfect for a comforting meal.
Ingredients
Scale
- 2 cans 15 oz each of fire-roasted diced tomatoes
- 2 cans 15 oz each of cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil for sautéing
- Fresh parsley (optional, for garnish)
Instructions
- Gather all ingredients and chop the onion and garlic.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Pour in the fire-roasted diced tomatoes with their juices, and add the drained cannellini beans. Stir everything together for 2–3 minutes.
- Add the vegetable broth, dried basil, smoked paprika, salt, and pepper. Bring to a gentle simmer and cook for 15–20 minutes, allowing the flavors to meld beautifully.
- If you prefer a creamier texture, use an immersion blender to blend part of the soup, leaving some chunky bits for texture, or transfer to a blender in batches.
- Ladle the soup into bowls, garnishing with fresh parsley if desired. Enjoy!
Notes
- For a spicier kick, consider adding red pepper flakes.
- This soup can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Fire-Roasted White Bean Soup, soup recipe, vegetarian soup, healthy soup