Description
Warm up with a hearty bowl of Fire-Roasted White Bean Soup, a vegan and gluten-free delight that’s packed with flavor. This soup features a creamy base with tender white beans, fire-roasted tomatoes, and a hint of smoked paprika for a comforting meal.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
Seasonings:
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
Additional Ingredients:
- 1 (14.5-ounce) can fire-roasted diced tomatoes (with juices)
- 2 (15-ounce) cans white beans (such as cannellini or great northern, drained and rinsed)
- 4 cups vegetable broth
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups chopped kale or spinach (optional)
- Juice of 1/2 lemon
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery until softened.
- Add Seasonings: Stir in garlic, smoked paprika, thyme, and red pepper flakes; cook until fragrant.
- Cook Soup: Add tomatoes, white beans, broth, and bay leaf. Simmer for 20 minutes, then partially blend with an immersion blender.
- Finish Soup: Stir in kale/spinach, cook until wilted. Add lemon juice, season with salt and pepper. Serve hot, garnished with parsley.
Notes
- For extra protein, consider adding cooked shredded chicken or sausage.
- For a smoother texture, fully blend the soup.
- Adjust spice level by modifying the amount of red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
