Roasted Red Pepper White Bean (Printable Version)

Creamy blend of roasted red peppers, white beans, and herbs makes a cozy Mediterranean-style dish.

# What You'll 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

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon extra virgin olive oil
15 - Crusty gluten-free bread, optional

# Directions:

01 - Heat 1 tablespoon 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, dried thyme, and crushed red pepper flakes if using. Cook for 2 minutes to release aromatics.
04 - Add drained cannellini beans and 4 cups 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 using a countertop blender until reaching desired texture.
06 - Season with salt and freshly ground black pepper to taste.
07 - Ladle hot soup into bowls and garnish with chopped fresh parsley, a drizzle of extra virgin olive oil, and crusty gluten-free bread if desired.

# Expert Hints:

01 -
  • It's naturally creamy without any cream, which feels like getting away with something good.
  • The roasted pepper sweetness paired with white beans creates a soup that's satisfying enough for dinner but won't leave you feeling weighed down.
  • You can have it on the table in under an hour, making it perfect for those nights when you want homemade but don't have all evening.
02 -
  • Don't skip rinsing your canned beans—that cloudy liquid is starch that will muddy your broth, and taking thirty seconds to rinse them makes the finished soup look and taste noticeably cleaner.
  • If you're roasting your own peppers, the steam-in-a-bowl step is non-negotiable; it makes the skin slip off effortlessly instead of turning into a frustrating battle that leaves half the pepper's flesh stuck to the charred skin.
03 -
  • Don't blend the entire soup if you want a little more texture—blend about two-thirds of it and leave the rest chunky, creating a hybrid texture that feels more interesting on the palate.
  • The final drizzle of good olive oil isn't a luxury, it's essential; it adds richness, brings the flavors forward, and makes each spoonful taste more complete than it would without it.
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