A vibrant, creamy blend of roasted red peppers, white beans, and herbs offering a warm, comforting dish.
# Components:
→ 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 - Chopped fresh parsley
14 - Extra virgin olive oil for drizzling
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 5-6 minutes until vegetables are softened and translucent.
02 - Add minced garlic to the pot and cook for 1 minute, stirring constantly until fragrant.
03 - Stir in roasted red peppers, smoked paprika, dried thyme, and crushed red pepper flakes if using. Cook for 2 minutes to toast spices and meld flavors.
04 - Add drained cannellini beans and 4 cups vegetable broth to the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Using an immersion blender, purée the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer soup in batches to a countertop blender and blend until desired consistency is reached.
06 - Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
07 - Ladle hot soup into bowls. Garnish with chopped fresh parsley, a drizzle of extra virgin olive oil, and serve with crusty gluten-free bread if desired.
