Description
A comforting and hearty soup featuring creamy white beans, aromatic garlic, and fresh herbs, with a hint of smokiness for depth of flavor.
Ingredients
Scale
For the Crust:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 (15-ounce) cans white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant. Stir in smoked paprika, dried thyme, salt, and pepper.
- Pour in vegetable broth and add white beans and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove the bay leaf. Use an immersion blender to partially blend the soup for a creamy texture, or leave it chunky if preferred.
- Stir in fresh parsley and rosemary. Adjust seasoning if needed and serve hot.
Notes
You can customize the seasonings to taste.