Roasted Red Pepper White Bean Soup

By Sarah
November 1, 2021

Ever binged watched your favorite show, wrapped up in a blanket on the couch on a cold rainy day? Suddenly, before you know it, it’s dinner time, and you realize you have no idea what to prepare.

You are not alone. We’ve all forgotten to make dinner at least a few times. For this reason, you need to make sure you have a few soup recipes in your arsenal so you can have a filling and warming 30-minute meal on a cold, rainy day.

Featuring cannellini beans and roasted red bell peppers, this roasted red pepper white bean soup is simply delicious. Best of all, this roasted red pepper white bean soup is made in one pot, which means no sink packed full of dirty dishes. You can even chop your vegetables in advance, so everything is ready when you are ready to cook the soup. 

What Are White Beans

The term white bean does not refer to one single bean. It refers to a group of 4 white beans, including cannellini beans, Great Northern beans, baby lima beans, and navy beans.

Specifically, the white beans used in this soup are cannellini beans. However, with so many varieties of white beans, let’s discuss each one in-depth. 

Cannellini Beans 

Shaped like a kidney bean, cannellini beans are the largest white bean. Given their shape, they are also called white kidney beans. The flesh of cannellini beans is tender, and they feature an earthy, nutty flavor.

They are also stocky compared to Great Northern and navy beans. Cannellini beans are popular in Italian dishes such as Minestrone soup or Tuscan white bean soup. Because cannellini beans can retain their shape and texture, they are the ideal bean for soups, salads, chilis, and stews. 

Great Northern Beans

Greater Northern beans are smaller than cannellini beans but larger than navy beans. Greater Northern beans have a subtle nutty flavor with firm flesh. These beans are ideal for soups and stews.

However, they are also a staple ingredient in French cassoulets. Unlike navy beans, Great Northern beans retain their shape.

Like a blank canvas, Great Northern beans absorb the flavors of the ingredients they are cooked with. Great Northern beans can also be used in place of cannellini beans to make this roasted red pepper white bean soup. 

Navy Beans

Navy beans, also referred to as pea beans, are small in stature and oval-shaped. In addition to this, navy beans received their name because they were a staple ingredient on US Navy ships during the 1900s.

Although navy beans cook quickly, they become creamy when they are cooked. With such a subtle flavor, pea beans are perfect for soup.

If you want to thicken your soup or a creamy soup is what you desire, simply mash the navy beans against the side of the pot. Pea beans are also perfect for stews, dips, ragouts, chowders, baked beans, and so much more. 

Baby Lima Beans

Baby lima beans are also referred to as butter beans. With a small smooth shape and a creamy, buttery-rich consistency, these starchy beans are perfect for soups, casseroles, succotash, and soups. You can also saute butter beans in butter or oil with herbs, spices, bacon, or sausage and serve them alongside rice or mashed potatoes. 

Roasted_Red_Pepper_White_Bean_Soup_4

What’s The Difference Between Cannellini Beans And Kidney Beans?

Although cannellini beans are classed as white kidney beans, they are not the same thing. Kidney beans are larger than cannellini beans and have a dark red color.

Cannellini beans are white in color and are creamier than their dark red counterparts. Kidney beans should not be used in this roasted red pepper white bean soup or any recipe that has pureed beans in it.

Not only will it change the color of the soup, but it will be noticeably less creamy than if it were made with cannellini beans. 

Can I Freeze This Roasted Red Pepper White Bean Soup

Of course, you can freeze this roasted pepper white bean soup. Even though this soup yields 4 servings, you can double the recipe.

This way, you can freeze the remaining half of the soup for later and save it for a cold rainy day. When you are craving a warm, creamy soup, simply thaw it and reheat it on the stove in a matter of minutes. 

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Tips For Making Roasted Red Pepper White Bean Soup

Not only is this roasted red pepper white bean soup super easy to make, but it is also customizable. This soup contains chicken broth; however, you can omit the chicken stock and substitute it with vegetable broth or water if you are vegan.

Even though cannellini beans are a rich source of protein, they contain a lot of carbs. Just one cup of cannellini beans contains about 16 grams of carbs which can easily multiply as this soup uses nearly 4 cups of cannellini beans.

If you’re on the keto diet or subscribe to a low-carb lifestyle, you can substitute cauliflower in place of the cannellini beans. A cup of cauliflower contains about 5 grams of carbohydrates.

Additionally, if you are looking for a keto-friendly soup, try our double green cauliflower soup. It’s extremely delicious and only has 188 calories. 

Everyone likes their bowl of soup to be a certain consistency. If you prefer a thick, creamy consistency, add less cooking broth to the blender while you are pureeing it.

In contrast, if you like a soup with a thinner consistency, add more cooking broth to the blender while you are pureeing it. If you plan to add more vegetables to the soup, zucchini, mushrooms, carrots, and tomatoes are excellent additions to this roasted pepper white bean soup.

Better yet, if you have vegetables that are about to overstay their welcome in your fridge, why waste what you can use. Add them to this soup and get your money’s worth.

Roasted Red Pepper White Bean Soup

Recipe by SarahCourse: Dinner Recipes, Gluten-Free, RecipesDifficulty: Easy
Servings

4

servings
Prep Time

5

minutes
Cooking Time

30

minutes
Calories

209

kcal
Total time

35

minutes

Featuring cannellini beans and roasted red peppers, this soup has a light yet creamy consistency that is savory with a touch of sweetness. This roasted red pepper white bean soup is extremely delicious and perfect on a cold rainy day.

Ingredients

  • 2 tablespoons olive oil

  • 2 large onions, diced

  • 1 celery stalk, diced

  • 2 garlic cloves, roughly chopped

  • 1 sprig of fresh thyme

  • 1/2 cup roasted red peppers

  • 4 cups low-sodium chicken broth

  • 2 15 oz. cans white cannellini beans, rinsed, drained

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon paprika

  • 1/4 teaspoon cayenne

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

Directions

  • Place the olive oil into a large soup pot and set it over medium-high heat.
  • Add the diced onions and celery and cook it for 5-8 minutes until they are softened and slightly golden.
  • Add the garlic and cook it for 1 minute until it is aromatic.
  • Stir the roasted red peppers and cook it for 1 minute, then add the chicken broth cannellini beans, thyme, salt, pepper, paprika, cayenne, garlic powder, and onion powder, and allow the white bean roasted red pepper soup to cook for 20 minutes.
  • In batches, add the white bean roasted red pepper soup to a blender and process it into a smooth puree.
  • Serve and enjoy!

Recipe Video

Notes

  • NUTRITION INFO Calories: 209 | Carbohydrates: 29.9g |Protein: 9.8g | Fat: 7.2g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 972mg | Potassium: 404mg | Sugar: 4.7g | Vitamin D: 0mg | Calcium: 103mg | Iron: 4mg
  •  NUTRITIONAL INFO DISCLAIMER: The nutritional values presented above are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.

 

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