Smoky Tomato White Bean Fennel Soup
A comforting smoky tomato soup blended with white beans and aromatic fennel, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 1 can fire-roasted tomatoes
- 1 can white beans (cannellini or navy beans)
- 1 medium fennel bulb, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh herbs for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and fennel, and sauté until softened, about 5 minutes.
- Add the minced garlic and smoked paprika; cook for another minute until fragrant.
- Stir in the fire-roasted tomatoes and white beans.
- Pour in the vegetable broth and bring to a boil.
- Lower the heat and let the soup simmer for about 20 minutes.
- Season with salt and pepper to taste.
- Use an immersion blender to purée the soup slightly for a creamier texture, or leave it chunky as desired.
- Serve warm, garnished with fresh herbs if using.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the soup in individual portions.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg