Description
This Fire-Roasted White Bean Soup is a hearty and nutritious dish, packed with plant-based protein and bold flavors. It’s a perfect meal for a cozy night in, offering the deep, smoky taste of fire-roasted tomatoes, complemented by creamy white beans and aromatic herbs.
Ingredients
Scale
- 2 cans (15 oz each) fire-roasted diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
- Optional: Red pepper flakes for added heat
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the fire-roasted tomatoes, white beans, vegetable broth, smoked paprika, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes to allow the flavors to meld.
- Use an immersion blender to partially puree the soup for a creamy texture, or leave it chunky if preferred.
- Serve hot, garnished with fresh parsley and red pepper flakes if desired.
Notes
- For a thicker consistency, you can blend half the soup and return it to the pot.
- This recipe can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Plant-based
Nutrition
- Calories: 230 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg