When the snow falls, my craving for soup rises and I find myself in the kitchen pulling together whatever hodge-podge of ingredients I happen to have on hand. This white bean soup features bell peppers, green onions, fire-roasted tomatoes, canned white beans, and fresh herbs.
Peppery White Bean Soup
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, seeded, diced
- 1 yellow bell pepper, seeded, diced
- 4 garlic cloves, minced (use more or less to taste)
- 1 teaspoon minced fresh rosemary
- 1 tablespoon fresh thyme
- Salt and freshly ground black pepper
- 1 (15-ounce) can fire-roasted diced tomatoes (do not drain)
- 4 cups vegetable broth
- 2 (15-ounce) cans white beans, rinsed, drained
- 3 tablespoons finely chopped fresh parsley
- Heat oil in a large pot over medium heat. Add onion and peppers and cook, stirring often, until softened.
- Add garlic, rosemary, and thyme and stir vegetable mixture a few times. Season with salt and pepper.
- Add tomatoes and broth and bring to a simmer, stirring often. Stir in beans and simmer for 10 minutes.
- Sprinkle with parsley and serve hot.