Roasted Red Pepper and Cannellini Bean Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, creamy soup featuring roasted peppers and cannellini beans simmered with aromatic vegetables and warm spices. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs large red bell peppers, chopped onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large red bell peppers
• 1 can (15 oz), rinsed and drained cannellini beans
• 1, chopped onion
• 2, diced carrots
• 2 stalks, diced celery
• 4 cups, low-sodium vegetable broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1/4 tsp salt
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 450°F (230°C). Place 2 large red bell peppers on a baking sheet and roast for 25 minutes, turning once, until skin is blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes before peeling and chopping.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion, 2 diced carrots, 2 diced celery stalks, and 2 minced garlic cloves. Sauté for 10 minutes until vegetables are soft and translucent.
3. Step 3: Stir in 1 can rinsed cannellini beans, 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp smoked paprika, and the chopped roasted peppers. Simmer uncovered for 15 minutes, then season with 1/4 tsp salt. Garnish with 2 tbsp chopped parsley before serving.