Description
This Fire-Roasted White Bean Soup is a hearty and flavorful vegan dish perfect for a cozy weeknight dinner. Packed with white beans, vegetables, and warming spices, this soup is easy to make and freezes well for future meals.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (15 oz) can fire-roasted diced tomatoes
- 2 (15 oz) cans white beans, drained and rinsed
- 3 cups vegetable broth
- 1 bay leaf
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery and sauté until softened.
- Stir in the garlic, smoked paprika, thyme, and red pepper flakes and cook for another 1–2 minutes.
- Add the fire-roasted tomatoes, white beans, vegetable broth, and bay leaf. Simmer for 15–20 minutes.
- Blend the soup for a creamier texture if desired. Add lemon juice, salt, and pepper to taste.
- Serve hot garnished with fresh parsley.
Notes
- This soup freezes well and tastes better the next day.
- You can add chopped kale or spinach for extra greens.
- For a heartier version, stir in cooked pasta or serve with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
