Description
This Roasted White Bean Soup is a comforting and flavorful dish perfect for chilly days. Creamy white beans are roasted to golden perfection and then simmered with aromatic vegetables and seasonings to create a hearty and satisfying soup.
Ingredients
Roasted White Beans:
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 tablespoons olive oil
- Pinch of salt and pepper
Soup:
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1/2 lemon
- Chopped parsley and extra olive oil for garnish
Instructions
- Roast the White Beans: Preheat the oven to 425°F (220°C). Spread the white beans on a baking sheet, drizzle with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until golden and crispy, stirring once.
- Prepare the Soup: In a large pot, heat 1 tablespoon olive oil. Sauté onion, carrots, and celery until softened. Add garlic, thyme, and smoked paprika; cook for 1 minute. Add broth and half of the roasted beans. Simmer for 10 minutes.
- Blend and Serve: Puree the soup until smooth, then stir in the remaining roasted beans. Add lemon juice, adjust seasoning, and serve hot garnished with parsley and olive oil.
Notes
- For extra flavor, add a splash of white wine.
- Pair with crusty bread or a green salad.
- Can substitute white beans with chickpeas.
