Peppery White Bean Soup

When the snow falls, my craving for soup rises and I find myself in the kitchen pulling together whatever hodge-podge of ingredients I happen to have on hand. This white bean soup features bell peppers, green onions, fire-roasted tomatoes, canned white beans, and fresh herbs.
When the snow falls, my craving for soup rises and I find myself in the kitchen pulling together whatever hodge-podge of ingredients I happen to have on hand. This white bean soup features bell peppers, green onions, fire-roasted tomatoes, canned white beans, and fresh herbs.

Peppery White Bean Soup

Serves 4

Ingredients:

t
• 2 tablespoons olive oil

t

• 1 onion, diced

t

• 1 red bell pepper, seeded, diced

t

• 1 yellow bell pepper, seeded, diced

t

• 4 garlic cloves, minced (use more or less to taste)

t

• 1 teaspoon minced fresh rosemary

t

• 1 tablespoon fresh thyme

t

• Salt and freshly ground black pepper

t

• 1 (15-ounce) can fire-roasted diced tomatoes (do not drain)

t

• 4 cups vegetable broth

t

• 2 (15-ounce) cans white beans, rinsed, drained

t

• 3 tablespoons finely chopped fresh parsley

Directions:

t
1. Heat oil in a large pot over medium heat. Add onion and peppers and cook, stirring often, until softened.

t

2. Add garlic, rosemary, and thyme and stir vegetable mixture a few times. Season with salt and pepper.

t

3. Add tomatoes and broth and bring to a simmer, stirring often. Stir in beans and simmer for 10 minutes.

t

4. Sprinkle with parsley and serve hot.

More delish vegan soup recipes!