Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary experience! This White Bean and Roasted Pepper Soup is not just another recipe - it's a symphony of flavors that will transport your taste buds straight to the rustic kitchens of Italy. With its creamy texture, rich roasted pepper depth, and hearty white beans, this soup is the ultimate comfort food that promises to warm your soul and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Add chopped onions and sauté until they become soft and translucent, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Incorporate the chopped roasted red peppers into the pot, stirring to combine with the onions and garlic. Cook for 2-3 minutes to allow the flavors to meld together.
- Add the drained and rinsed white beans to the pot, followed by the vegetable broth. Sprinkle in the dried thyme, stirring to distribute the herbs evenly.
- Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, allowing the flavors to develop and the beans to become tender.
- Use an immersion blender to partially purée the soup, leaving some beans whole for texture. Alternatively, carefully transfer half the soup to a blender and pulse until partially smooth, then return to the pot.
- Season with salt and pepper to taste. Adjust seasoning as needed, tasting and adding more herbs or spices if desired.
- Serve hot, garnished with fresh herbs like parsley or a drizzle of extra virgin olive oil if preferred.
Tips
- Choose Quality Ingredients: Use fresh, high-quality roasted red peppers for the most intense flavor. If possible, roast your own peppers for an even more authentic taste.
- Blending Technique: When partially puréeing the soup, leave some beans whole to create a beautiful, rustic texture that adds visual and gustatory interest.
- Flavor Enhancement: Toast the thyme briefly in the pot with the onions and garlic to release its essential oils and deepen the herb's flavor profile.
- Temperature Control: Simmer gently to prevent the beans from breaking down completely and to allow flavors to meld smoothly.
- Serving Suggestions: Elevate your soup with garnishes like a drizzle of good quality extra virgin olive oil, fresh chopped parsley, or a sprinkle of red pepper flakes for added heat.
- Make-Ahead Tip: This soup tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and intensify overnight.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
