Roasted Red Pepper White Bean (Printable)

Creamy blend of roasted red peppers, white beans, and herbs delivers vibrant, comforting flavors.

# 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

→ Garnish

13 - Chopped fresh parsley
14 - Drizzle of extra virgin olive oil
15 - Crusty bread, gluten-free optional

# Directions:

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 transfer in batches to a countertop blender.
06 - Season with salt and pepper to taste.
07 - Ladle soup into bowls and garnish with fresh parsley, a drizzle of olive oil, and crusty bread if desired.

# Expert Advice:

01 -
  • It tastes far more luxurious and complex than the fifteen minutes of actual hands-on work it requires.
  • The natural sweetness of roasted peppers makes it feel indulgent without any cream, though you can add some if you're feeling decadent.
  • It's the kind of dish that works equally well as a quiet lunch for one or doubled for friends who show up unexpectedly.
02 -
  • If your roasted peppers come from a jar, taste them first—some brands are packed in vinegar, and that can shift the flavor balance of your entire soup.
  • Don't blend the soup while it's piping hot if you're using a countertop blender; a little steam can pop the lid right off, and you'll spend the next hour cleaning your ceiling.
  • The soup thickens as it cools, so if you're making it ahead, you might need to add a splash of broth when you reheat it.
03 -
  • Make a double batch and freeze half; this soup reheats beautifully and gives you a future version of yourself a gift.
  • If you don't have an immersion blender, roughly mash the soup with the back of a wooden spoon for a chunky, rustic texture that's equally delicious.
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