Vegan Herbed Bean Soup with Smoked Paprika
This is the kind of soup that makes the whole kitchen smell incredible — smoky, herby, and deeply savory from the very first simmer. A base of sautéed onion, carrots, and celery builds real depth before smoked paprika, cumin, and a hint of red pepper flakes hit the pot, creating layers of flavor that taste like they took all day. Creamy cannellini beans do the heavy lifting here: after simmering with fresh rosemary, thyme, and diced tomatoes, a quarter of them get gently mashed right in the pot, thickening the broth into something rich and velvety without a drop of cream or dairy. Baby spinach wilts in at the end, and a squeeze of fresh lemon juice brightens everything up just before serving. Every single ingredient in this recipe is entirely plant-based, so there's no need to swap or substitute a thing — it's satisfying and complete exactly as written. Ladle it into bowls for four and set out some crusty bread, because you're going to want something to drag through that smoky, herb-scented broth.
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 2 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
- ¼ cup fresh flat-leaf parsley, roughly chopped
- salt and pepper, to taste
For serving
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
- 2
Add the garlic, smoked paprika, cumin, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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