Roasted Red Pepper White Bean (Printable Version)

Vibrant soup with roasted peppers, white beans, and herbs, perfect for a cozy, flavorful dish.

# Ingredient List:

→ 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, gluten-free
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 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon extra virgin olive oil for drizzling
15 - Gluten-free crusty bread, optional

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 5-6 minutes until softened and translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in roasted red peppers, smoked paprika, dried thyme, and red pepper flakes if using. Cook for 2 minutes to meld flavors.
04 - Add drained cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Use an immersion blender to purée the soup until smooth, working in batches if needed. Alternatively, transfer soup in batches to a countertop blender.
06 - Season with salt and freshly ground black pepper to taste.
07 - Ladle into bowls and garnish with fresh parsley and a drizzle of extra virgin olive oil. Serve with gluten-free crusty bread if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes less time than scrolling through your phone.
  • One bowl feels indulgent and nourishing at the same time, with that creamy texture that makes you feel cared for.
  • The natural sweetness of the peppers means you don't need cream or butter to make it feel luxurious.
02 -
  • Rinsing your canned beans isn't optional—it removes the starchy liquid that can make the broth cloudy and dull instead of bright.
  • If you roast your own peppers, that 10-minute steam in a covered bowl is the secret that makes peeling them almost meditative instead of frustrating.
03 -
  • Don't skip the one-minute garlic bloom in hot oil—it's the difference between a soup that tastes like ingredients and one that tastes like thoughtful cooking.
  • Taste before serving and adjust seasoning generously; most home cooks under-salt, and it's the seasoning that transforms good into craveable.
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