Smoky Fire Roasted Tomato White Bean Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 28-ounce can fire-roasted diced tomatoes
• 2 15-ounce cans white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes.
2. 2 Stir in garlic, smoked paprika, and chili powder; cook for another minute.
3. 3 Add tomatoes, white beans, vegetable broth, and oregano. Bring to a boil.
4. 4 Reduce heat and simmer for 20 minutes, allowing flavors to meld.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add cooked kale or spinach for extra greens.

Substitutions

• Substitute white beans with cannellini or great northern beans.

Pairings

• Crusty bread
• Arugula salad

Nutrition

Tips

• For a smoother soup, blend half of it before serving.
• Adding a splash of balsamic vinegar can enhance the tomato flavor.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pairs well with crusty bread or a simple green salad.

FAQ