This rustic, velvety bean soup proves that simple ingredients can deliver big comfort. White beans form the hearty backbone — protein-packed, inexpensive, and naturally creamy once blended —while roasted garlic adds a mellow sweetness that deepens with every spoonful. Smoked paprika brings just the right amount of warmth and smokiness, giving the soup a rich, satisfying flavor without overwhelming the palate. Finished with golden, olive-oil–toasted croutons for crunch, it’s a wholesome meal that’s as nourishing for the gut as it is cozy for the soul. Best of all, it freezes beautifully, so you can make a big batch and enjoy it on chilly nights when you need something easy, hearty, and deeply comforting.
INGREDIENTS:
2 cups cooked white beans (like cannellini or great northern)
4 cups veggie stock
1 head garlic, roasted
1 teaspoon smoked paprika
2 tablespoons extra virgin olive oil
1 small onion, chopped
Salt and pepper to taste
Crusty bread for croutons, toasted
METHOD:
Sauté onion in olive oil until soft. Add paprika and stir.
Add beans, stock, and squeeze in roasted garlic.
Simmer 20 minutes, blend until smooth, season to taste.
Toast cubed bread in olive oil with a pinch of salt for croutons.
Serve soup hot with croutons on top and a drizzle of olive oil.
