Description
A creamy and comforting white bean and roasted pepper soup with a silky texture, gentle sweetness, and savory depth. This plant-based bowl is hearty, flavorful, and perfect for cozy lunches or light dinners.
Ingredients
Scale
- 1 cup (200 g) dried white beans, soaked overnight
- 2 large (300 g) roasted red bell peppers, roasted and peeled
- 1 medium (150 g) yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 cups (1 liter) vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Drain the soaked white beans and add them to the pot along with the vegetable broth and roasted red bell peppers.
- Bring to a gentle boil, then reduce heat and simmer for 45 minutes until the beans are tender.
- Blend about three quarters of the soup until smooth, leaving some beans whole for texture. Return the blended mixture to the pot and stir well.
- Add the remaining 1 tablespoon of olive oil, salt, black pepper, and fresh parsley. Simmer for another 5 minutes.
- Ladle into bowls, drizzle with olive oil if desired, and serve warm.
Notes
- For a quicker version, use 2 cups drained canned white beans and reduce simmer time to 20 minutes.
- Blend gradually to control thickness and texture.
- If the soup thickens too much when reheating, add a splash of warm water or broth.
- Taste and adjust seasoning just before serving for best flavor balance.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: white bean and roasted pepper soup, white bean soup, roasted pepper soup, vegan soup, mediterranean soup