Description

This hearty and flavorful soup combines fire-roasted tomatoes and creamy white beans for a comforting dish with a smoky, rich depth of flavor. It’s easy to make and perfect for cozy meals!

Ingredients

2 cans (15 oz each) fire-roasted diced tomatoes

2 cans (15 oz each) white beans, drained and rinsed (such as cannellini or great northern beans)

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable broth (or chicken broth for extra flavor)

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (optional, for a little heat)

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Aromatics:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.

Add the Tomatoes and Beans:

Stir in the fire-roasted diced tomatoes and white beans. Cook for 2-3 minutes to combine the flavors.

Add the Broth and Seasonings:

Pour in the vegetable broth, then stir in the oregano, smoked paprika, red pepper flakes (if using), salt, and pepper. Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.

Blend (Optional):

For a smoother texture, you can blend part of the soup with an immersion blender or transfer a portion to a stand blender, then return it to the pot. Alternatively, leave it chunky for a more rustic feel.

Serve:

Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread for an added touch.