Fire-Roasted White Bean Soup:
Hearty and comforting, this soup brings together smoky fire-roasted tomatoes, creamy white beans, and savory herbs in a nourishing bowl. Perfect for cool evenings or quick lunches, it's both satisfying and simple to prepare. Enjoy bold flavors and a healthy meal that comes together easily in one pot!
Ingredients
- 2 cans 15oz each white beans, drained and rinsed
- 1 can 14.5oz fire-roasted diced tomatoes
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- 2 tbsp olive oil
- 2 cups chopped kale or spinach
- 2 tbsp chopped fresh parsley for garnish
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, and celery; cook until softened, about 6min.
- Stir in garlic, smoked paprika, and thyme; cook for 1min.
- Add fire-roasted tomatoes, beans, and broth; bring to a simmer.
- Season with salt and pepper.
- Simmer uncovered for 15min, stirring occasionally.
- Add kale or spinach and cook 2min until wilted.
- Stir in lemon juice, adjust seasoning, and garnish with parsley before serving.
Notes
- Blend half the soup for a creamier texture.
- Substitute spinach with kale or Swiss chard.
- Add a pinch of red pepper flakes for heat.
- Store leftovers refrigerated for up to 3 days.
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