Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups ripe tomatoes, diced
- 2 cans (15 oz) white beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, cook for 1 minute.
- Add diced tomatoes, cook until they soften, about 5 minutes.
- Pour in vegetable broth and bring to a simmer.
- Add white beans, smoked paprika, cumin, salt, and pepper.
- Simmer for 15 minutes to allow flavors to meld.
- Adjust seasonings as needed, then garnish with chopped parsley before serving.
Notes
- You can add a splash of coconut milk for extra creaminess.
- Serve with crusty bread or over rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Vegan, Mediterranean
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg