Ingredients

• Olive Oil: 2 tablespoons
• Onion: 1 large, diced
• Carrot: 1 large, diced
• Celery Stalks: 2, diced
• Garlic: 3 cloves, minced
• Fire-Roasted Diced Tomatoes: 1 can (15 oz)
• White Beans (Cannellini or Great Northern): 2 cans (15 oz each), drained and rinsed
• Vegetable or Chicken Broth: 4 cups
• Fresh or Dried Thyme: 1 teaspoon
• Fresh or Dried Rosemary: 1/2 teaspoon
• Smoked Paprika: 1/2 teaspoon
• Salt and Black Pepper: to taste
• Baby Spinach or Kale: 2 cups, roughly chopped (optional)
• Lemon Juice: 1 tablespoon, for brightness
• Fresh Parsley: for garnish
• Crusty Bread or Toast: for serving

Step-by-Step Instructions

1. Prepare the Base
   • Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
2. Add the Garlic and Spices
   • Add the minced garlic, thyme, rosemary, and smoked paprika to the pot. Sauté for 1-2 minutes until fragrant. This will allow the herbs and spices to release their flavor into the soup.
3. Incorporate the Tomatoes and Beans
   • Add the can of fire-roasted diced tomatoes and the drained and rinsed white beans to the pot. Stir everything together to coat the ingredients with the spices.
4. Add the Broth and Season
   • Pour in the vegetable or chicken broth, stirring well to combine. Season with salt and black pepper to taste.
   • Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup simmer gently for 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
5. Add the Greens (Optional)
   • If you’re using baby spinach or kale, add it to the pot in the final 5 minutes of cooking. Stir until the greens are wilted and fully incorporated.
6. Add Lemon Juice and Adjust Seasoning
   • Stir in the lemon juice for a hint of brightness that enhances the flavors. Taste the soup and adjust seasoning with more salt or pepper as needed.
7. Serve and Garnish
   • Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or toast for dipping.

Nutrition Facts (Approximate per serving based on 6 servings)

• Calories: 180
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 650mg
• Carbohydrates: 26g
• Dietary Fiber: 7g
• Sugars: 4g
• Protein: 8g

Note: Nutrition values may vary depending on the exact ingredients used and portion size.

Tips for Making the Perfect White Bean and Vegetable Soup

1. Use High-Quality Broth: Since the broth is the base of the soup, using a high-quality vegetable or chicken broth will add depth and enhance the flavors. Homemade or low-sodium varieties work especially well.
2. Experiment with Greens: Baby spinach and kale add extra nutrients, but you can also try Swiss chard or collard greens if you prefer a heartier texture.
3. Adjust Consistency: If you like a thicker soup, use an immersion blender to puree a portion of the soup directly in the pot. Blending half the soup will give it a creamy texture while still retaining some chunkiness.
4. Add Extra Herbs and Spices: For a stronger herb flavor, add a bay leaf or more fresh herbs like basil or oregano. If you enjoy spicy soups, add a pinch of red pepper flakes with the smoked paprika.
5. Enhance the Smoky Flavor: If you enjoy a more pronounced smoky flavor, increase the amount of smoked paprika or add a dash of liquid smoke.
6. Make it Heartier: For a more filling meal, add a handful of cooked pasta, rice, or diced potatoes along with the beans.

FAQs

1. Can I make this soup in advance?

Yes, this soup is great for meal prep and can be made a day or two in advance. In fact, it often tastes even better the next day as the flavors have more time to meld together.

2. Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.

3. Can I use dried beans instead of canned?

Absolutely! If you prefer dried beans, you’ll need about 1 cup of dried white beans. Soak them overnight and cook until tender before adding them to the soup. This will add some extra cooking time but can enhance the flavor.

4. Is there a way to make the soup creamier?

Yes, you can stir in a bit of heavy cream, coconut milk, or even cashew cream at the end of cooking for a creamy, rich texture.

5. How do I adjust the saltiness of the soup?

If the soup turns out too salty, add more vegetable broth or a splash of water to dilute it. You can also add a diced potato, which will absorb some of the salt as it cooks.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over medium heat or in the microwave until hot.
• Freezing: This soup freezes well and can be stored in a freezer-safe container for up to 2-3 months. For the best results, let the soup cool completely before freezing. Thaw in the refrigerator overnight and reheat on the stove when ready to serve.

Conclusion

This Hearty White Bean and Vegetable Soup is a versatile and easy-to-make recipe that brings together nutritious ingredients in a flavorful, warming bowl. With a smoky depth from fire-roasted tomatoes and smoked paprika, and an herbal note from thyme and rosemary, this soup is a true comfort dish. Serve it with crusty bread, and you have a wholesome, satisfying meal that will please everyone at the table. Enjoy the ease of this recipe as a weeknight dinner, meal prep for lunches, or even as a light starter at gatherings. Once you try this recipe, it’s bound to become a favorite in your fall and winter cooking rotation. Enjoy every savory, soothing bite!