Peppery White Bean Soup

Jan 12, 2012 at 8:45 a.m. ET

When the snow falls, my craving for soup rises and I find myself in the kitchen pulling together whatever hodge-podge of ingredients I happen to have on hand. This white bean soup features bell peppers, green onions, fire-roasted tomatoes, canned white beans, and fresh herbs.

When the snow falls, my craving for soup rises and I find myself in the kitchen pulling together whatever hodge-podge of ingredients I happen to have on hand. This white bean soup features bell peppers, green onions, fire-roasted tomatoes, canned white beans, and fresh herbs.

Peppery White Bean Soup

Serves 4

Ingredients:

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 1 red bell pepper, seeded, diced

  • 1 yellow bell pepper, seeded, diced

  • 4 garlic cloves, minced (use more or less to taste)

  • 1 teaspoon minced fresh rosemary

  • 1 tablespoon fresh thyme

  • Salt and freshly ground black pepper

  • 1 (15-ounce) can fire-roasted diced tomatoes (do not drain)

  • 4 cups vegetable broth

  • 2 (15-ounce) cans white beans, rinsed, drained

  • 3 tablespoons finely chopped fresh parsley


Directions:

  1. Heat oil in a large pot over medium heat. Add onion and peppers and cook, stirring often, until softened.

  2. Add garlic, rosemary, and thyme and stir vegetable mixture a few times. Season with salt and pepper.

  3. Add tomatoes and broth and bring to a simmer, stirring often. Stir in beans and simmer for 10 minutes.

  4. Sprinkle with parsley and serve hot.


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