Smoky Red Pepper and White Bean Soup
A hearty, creamy soup made with smoked paprika and cannellini beans, perfect for chilly days. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, medium, diced red onion, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 tbsp olive oil
- 1 medium, diced red onion
- 2 medium, diced carrots
- 2 stalks, diced celery
- 2 cloves, minced garlic
- 1 tsp smoked paprika
- 2 cans (15 oz each), drained cannellini beans
- 4 cups chicken broth
- 1/2 tsp dried thyme
- 1 tbsp lemon juice
- 1/4 cup heavy cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium red onion, 2 diced medium carrots, and 2 diced celery stalks, cooking for 5-6 minutes until vegetables soften and onions turn translucent.
- Step 2: Stir in 2 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
- Step 3: Add 2 drained cans cannellini beans, 4 cups chicken broth, and 1/2 tsp dried thyme to the pot, bringing to a gentle simmer for 15 minutes to meld flavors.
- Step 4: Use an immersion blender to puree half the soup until smooth, then return to the pot and stir in 1 tbsp lemon juice.
- Step 5: Simmer uncovered for 5 minutes, then stir in 1/4 cup heavy cream until heated through but not boiling.
Frequently asked questions
How long does Smoky Red Pepper and White Bean Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Red Pepper and White Bean Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Smoky Red Pepper and White Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Red Pepper and White Bean Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Red Pepper and White Bean Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
My whole family loved this.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
