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Fire-Roasted White Bean Soup
Humaira ilyas

Fire-Roasted White Bean Soup Recipe

This hearty and smoky soup combines tender white beans with fire-roasted vegetables for a rich, comforting flavor. Perfect for chilly days, it’s easy to make and full of protein and fiber. Ready in under an hour, it’s a weeknight-friendly meal that everyone will love.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 red bell pepper roasted and chopped
  • 3 cups cooked white beans cannellini or navy
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • Salt and black pepper to taste
  • 2 cups fresh spinach optional
  • Lemon wedges for serving

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion, garlic, carrots, and celery until softened.
  3. Stir in roasted red bell pepper, white beans, broth, paprika, and thyme.
  4. Bring to a boil, then reduce heat and simmer 20–25 minutes.
  5. Use an immersion blender to partially puree soup for a creamy texture.
  6. Stir in spinach until wilted, and season with salt and pepper.
  7. Serve hot with a squeeze of lemon.

Notes

  • Roasting the bell pepper adds smoky depth, but jarred roasted peppers work too.
  • Leftovers store well in the fridge for up to 3 days.
  • Can be made vegan and gluten-free easily.

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