Spanish Bean and Pepper Soup | Sopa de Alubias Blancas con Pimientos

📝 Ingredients

• 3 tbsp extra virgin olive oil (45 ml)
• 2 medium onions
• 6 cloves garlic
• 1 large red bell pepper
• 1 large green bell pepper
• 1 medium carrot
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 2 cans white beans (15.5 oz / 440 grams each)
• 1 liter vegetable broth (4 1/4 cups)
• 1 bay leaf
• 2 tsp lemon juice (10 ml)
• sea salt & black pepper
• fresh parsley for garnish

👨‍🍳 Instructions

1. 1Drain the cans of white beans into a colander and rinse under water, cut the bell peppers into bite-sized pieces, finely chop the onions, roughly chop the garlic, and cut the carrot (peeled) into small bite-sized pieces
2. 2Heat a stock pot with a medium heat and add in the olive oil
3. 3After a couple of minutes add in the chopped vegetables, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the paprika and season with sea salt & black pepper, quickly mix together, then add in the drained white beans, vegetable broth, and bay leaf, turn it up to a high heat and give it a mix, once it comes to a boil place a lid on the pan and lower to a low-medium heat
4. 4After simmering the soup for 15 minutes, turn off the heat and remove the lid, add in lemon juice and give it one final gentle mix
5. 5Transfer the soup into shallow bowls and garnish with fresh parsley, enjoy!