Roasted Red Pepper White Bean (Printer View)

Vibrant soup with roasted red peppers, white beans, and aromatic herbs for a cozy, wholesome dish.

# Components:

→ Vegetables

01 - 3 large red bell peppers, roasted, peeled, and chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Beans

06 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Liquids

07 - 4 cups vegetable broth
08 - 1 tablespoon olive oil

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper to taste

→ Garnishes

13 - Chopped fresh parsley
14 - Extra virgin olive oil for drizzling
15 - Crusty bread (optional)

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5-6 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in roasted red peppers, smoked paprika, thyme, and red pepper flakes if using. Cook for 2 minutes.
04 - Add cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender.
06 - Season with salt and pepper to taste.
07 - Serve hot, garnished with fresh parsley, a drizzle of olive oil, and crusty bread if desired.

# Expert Advice:

01 -
  • It tastes like you spent all day cooking when really you've got dinner ready in under an hour.
  • No cream needed—the beans and peppers create that silky texture naturally, so it's naturally dairy-free without tasting like it.
  • One pot means less cleanup, which is honestly the real reason I keep making it.
02 -
  • Never skip rinsing the canned beans—that starchy liquid makes the soup cloudy and one-dimensional instead of bright and clean.
  • If you're roasting your own peppers, don't skip the steaming step in a covered bowl; it makes peeling them so much easier than fighting with hot, stubborn skin.
03 -
  • Sauté your vegetables low and slow; rushing this step means they stay slightly crunchy and the soup tastes sharp instead of rounded.
  • Always add salt gradually and taste frequently—you can add more but you can't take it back, and a slightly undersalted soup tastes brighter than one where salt overpowers everything else.
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