Beans are protein-packed, cheap, and filling. A little smoked paprika and roasted garlic go a long way in building depth of flavor. And….it’s gut-healthy and freezer-friendly.
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.
