Smoky Red Pepper and White Bean Soup

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, creamy soup made with smoked paprika and cannellini beans, perfect for chilly days. This Mediterranean soup recipe (vegetarian), ready in about 40 minutes, pairs olive oil, red onion, and carrots for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 red onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 2 cans (15 oz each) cannellini beans, drained
• 4 cups chicken broth
• 1/2 tsp dried thyme
• 1 tbsp lemon juice
• 1/4 cup heavy cream

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Instructions

1. 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.
2. Step 2: Stir in 2 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
3. 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.
4. 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.
5. Step 5: Simmer uncovered for 5 minutes, then stir in 1/4 cup heavy cream until heated through but not boiling.