Zapisz This Roasted Red Pepper and White Bean Soup is a vibrant, creamy dish bursting with the sweetness of roasted red peppers and the heartiness of white beans. Infused with aromatic herbs and a touch of smoky spice, it provides a comforting and nourishing meal that is both healthy and deeply satisfying.
Zapisz The combination of fiber-rich beans and vitamin-packed peppers makes this soup as nutritious as it is delicious. Whether you're serving it as a light lunch or a warming dinner starter, its smooth consistency and complex herb profile are sure to impress.
Ingredients
- Vegetables: 3 large red bell peppers (roasted, peeled, and chopped), 1 medium yellow onion (diced), 2 cloves garlic (minced), 1 medium carrot (peeled and diced), 1 celery stalk (diced)
- Beans: 2 cans (15 oz each) cannellini beans, drained and rinsed
- Liquids: 4 cups vegetable broth, 1 tablespoon olive oil
- Seasonings: 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon crushed red pepper flakes (optional), salt and freshly ground black pepper to taste
- Garnishes: Chopped fresh parsley, extra virgin olive oil, and crusty bread
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery; sauté for 5-6 minutes until the vegetables have softened.
- Step 2
- Add the minced garlic and cook for 1 minute until fragrant.
- Step 3
- Stir in the roasted red peppers, smoked paprika, thyme, and red pepper flakes. Cook for 2 minutes to meld the flavors.
- Step 4
- Add the cannellini beans and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes.
- Step 5
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender.
- Step 6
- Season the soup with salt and pepper to taste.
- Step 7
- Serve hot, garnished with fresh parsley, a drizzle of olive oil, and crusty bread if desired.
Zusatztipps für die Zubereitung
For the smoothest results, ensure you simmer the vegetables until they are completely tender before blending. If using a countertop blender, be sure to vent the lid to allow steam to escape while processing hot liquids.
Varianten und Anpassungen
If cannellini beans are unavailable, Great Northern or navy beans work as excellent substitutes. For those who enjoy an even richer soup, stirring in a splash of coconut milk or heavy cream before the final seasoning adds a luxurious touch.
Serviervorschläge
Serve this soup alongside a thick slice of warm, crusty bread for dipping. To keep the meal gluten-free, ensure your bread and broth are certified. A final drizzle of high-quality extra virgin olive oil adds a beautiful finish and a punch of flavor.
Zapisz This Roasted Red Pepper and White Bean Soup is more than just a meal; it's a comforting experience in a bowl. Enjoy the balance of smoky, sweet, and savory flavors in every spoonful.
Najczęściej zadawane pytania dotyczące przepisów
- → Jak najlepiej upiec czerwoną paprykę?
Najlepiej pod grillem lub na ogniu aż skórka mocno się przypali, a następnie pozostawić pod przykryciem na 10 minut, by łatwiej ją zdjąć.
- → Czy można użyć innego rodzaju fasoli?
Tak, świetnie sprawdzą się fasola Great Northern lub navy jako zamienniki białej fasoli cannellini.
- → Jak uzyskać bardziej kremową konsystencję zupy?
Dodanie odrobiny mleka kokosowego lub śmietanki przed blendowaniem znacznie zwiększy kremowość dania.
- → Czy można przygotować zupę bez oliwy z oliwek?
Oliwa dodaje smaku i pomaga podsmażyć warzywa, ale można ją zastąpić innym olejem roślinnym lub pominąć, zwiększając nieco czas smażenia.
- → Jak przechowywać zupę na później?
Przechowywać w szczelnym pojemniku w lodówce do 3 dni lub zamrozić na dłużej, przed podaniem podgrzać delikatnie.