A creamy blend of roasted red peppers, white beans, and aromatic herbs for a hearty, cozy meal.
# What you need:
→ Vegetables
01 - 3 large red bell peppers, roasted, peeled, and chopped
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Beans
06 - 2 cans (15 oz each) cannellini beans, drained and rinsed
→ Liquids
07 - 4 cups vegetable broth, gluten-free
08 - 1 tablespoon olive oil
→ Seasonings
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - Salt and freshly ground black pepper to taste
→ Garnishes
13 - Chopped fresh parsley
14 - Extra virgin olive oil for drizzling
15 - Crusty gluten-free bread, optional
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 5 to 6 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in roasted red peppers, smoked paprika, thyme, and red pepper flakes if using. Cook for 2 minutes.
04 - Add cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender.
06 - Season with salt and pepper to taste.
07 - Serve hot, garnished with fresh parsley, a drizzle of olive oil, and crusty bread if desired.
