Creamy White Bean Soup With Spicy Paprika Oil

Updated: Feb. 25, 2020

Overview

A comforting, velvety soup featuring creamy cannellini beans, aromatic vegetables, and a vibrant spicy paprika oil drizzle. Total time: 30 minutes.

Ingredients

For the Soup

• Oils: ¼ cup extra-virgin olive oil (for sautéing), ⅓ cup extra-virgin olive oil (for paprika oil)

• Aromatics: 3 large shallots, minced (≈ ⅔ cup); 4 large celery stalks, peeled and thinly sliced; 5 garlic cloves, minced

• Spices:

• 3 tsp dried Italian seasoning or herbes de Provence

• 1½ tsp fennel seeds (optional)

• ¾ tsp finely chopped fresh rosemary (optional)

• Kosher salt and black pepper (to taste)

• Base: 6 cups chicken or vegetable stock

• Beans: 3 (14-oz) cans cannellini beans (or chickpeas), rinsed and drained

• Creamer: 2 cups half-and-half or almond milk (dairy-free/vegan alternative)

For the Spicy Paprika Oil

• ⅓ cup extra-virgin olive oil

• 1½ tsp smoked (hot or sweet) paprika

• ½ tsp red-pepper flakes

Instructions

Step 1: Sauté Aromatics

In a large heavy-bottomed pot, heat ¼ cup olive oil over medium heat. Add shallots, celery, garlic, dried Italian seasoning, fennel seeds (if using), and fresh rosemary (if using). Season with salt and pepper. Cook, stirring occasionally, until vegetables are softened and fragrant, ≈10 minutes. Reduce heat to medium-low if vegetables begin to brown.

Step 2: Simmer with Beans and Stock

Add stock and rinsed beans to the pot. Bring to a rolling boil over high heat, then reduce to medium-high and simmer uncovered until the broth thickens slightly and flavors meld, ≈15 minutes. Taste and adjust salt/pepper as needed.

Step 3: Make Spicy Paprika Oil

While the soup simmers, heat ⅓ cup olive oil in a small skillet over the lowest heat (use the smallest burner to avoid excess heat). Add paprika and red-pepper flakes. Stir frequently and cook just until paprika is toasted and aroma intensifies (1–2 minutes). Strain through a fine mesh sieve to remove flakes; set aside. Avoid overcooking paprika to prevent bitterness.

Step 4: Blend the Soup

Transfer soup to a blender in batches (to prevent splatters). Purée until completely smooth, then add half-and-half/almond milk gradually to reach desired consistency. Season with salt/pepper.

Step 5: Serve with Paprika Oil

Divide soup into warmed bowls. Drizzle generously with strained paprika oil for a final burst of flavor and color.

Cook’s Tips & Reader Reviews

Sarah’s Practical Note

“A 14-oz can of beans yields ~9 oz cooked beans (rest is water). 4 oz dried beans ≈9 oz cooked. For 3 cans, use 12 oz dried beans (soaked, then cooked). If using an Instant Pot: 12 oz dried beans + 8 cups water, high pressure for 25–30 minutes (no cans!).”

Reader Feedback

• User 1: “Chopped 3 shallots (≈2+ cups) – used all, no waste. Reduced stock to 4 cups (6 cups made it too liquidy). No need for almond milk!”

• User 2: “Bland despite following recipe. No garlic/shallot/herb flavor. Likely under-seasoned or overcooked.”

• User 3: “Family favorite! Added preserved lemon zest + juice for brightness. Made extra paprika oil for roasted veggies/bread.”

• User 4: “Dairy-free swap: omitted half-and-half, added 1 cup extra broth. Topped with crispy leeks – tasted like mashed potato soup!”

Enjoy this versatile soup as a cozy dinner or a comforting appetizer!