Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups cooked white beans
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrots, and celery; sauté until vegetables are tender, about 5 minutes.
- Add cooked white beans, vegetable broth, thyme, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree part of the soup for a creamier texture, or leave it chunky.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add a splash of lemon juice or a dash of hot sauce.
- You can also topping with grated Parmesan or vegan cheese for added richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegan, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg