**Creamy Blended White Bean Soup with Smoked Paprika Oil**

Creamy Blended White Bean Soup with Smoked Paprika Oil

This economical, quick-to-prepare white bean soup marries simplicity with depth, relying on pantry staples like canned cannellini beans, aromatic shallots, and a vibrant smoked paprika oil for complexity. Its velvety texture and smoky-sweet notes make it a versatile weeknight staple, ideal for cozy meals or appetizer courses.

Ingredients (Serves 4–6)

• For the soup:

• 2 cans (400g/15 oz each) cannellini beans, drained and rinsed

• 4 cups (1L) low-sodium chicken or vegetable stock

• 3 shallots, finely diced

• 3 garlic cloves, minced

• ¼ cup (60ml) extra-virgin olive oil, divided

• 1 tsp dried thyme (or rosemary, or mixed herbs)

• ½ tsp smoked paprika (plus extra for garnish)

• ¼ tsp red pepper flakes (adjust to taste)

• Salt and freshly ground black pepper, to taste

For the Paprika Oil (Aromatic Drizzle):

• 2 tbsp olive oil

• 1 tsp red pepper flakes

• 1 tbsp smoked paprika

Instructions

1. Prepare the Smoked Paprika Oil

In a small saucepan, heat 2 tbsp olive oil over low heat. Add red pepper flakes and smoked paprika, toasting gently for 1–2 minutes until fragrant (do not let it brown). Remove from heat, allow to cool completely, then strain through a fine-mesh sieve into a small bowl (reserve the oil; discard solids). This oil will infuse the soup with smoky depth and vibrant color.

2. Simmer the White Bean Base

In a large pot, heat 2 tbsp olive oil over medium heat. Add diced shallots and sauté until translucent, ~3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant (be careful not to burn).

Add drained cannellini beans, chicken/vegetable stock, dried herbs, smoked paprika, red pepper flakes, ½ tsp salt, and a few grinds of black pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 15–20 minutes. The soup will thicken into a hearty stew-like consistency, with beans softening and flavors melding.

3. Purée and Finish

Remove the pot from heat. Use an immersion blender directly in the pot to purée the soup until completely smooth (or transfer in batches to a blender, then return to the pot). Taste and adjust salt/pepper if needed.

4. Serve with Paprika Oil Drizzle

Ladle into warmed bowls, then drizzle generously with the prepared paprika oil. For extra texture, garnish with sautéed quartered button mushrooms, roasted seasonal vegetables, or crispy croutons. The paprika oil alone, however, delivers the perfect balance of smoky-sweet heat and visual appeal.

Pro Tips

• Variations: Swap cannellini beans for navy beans or chickpeas; use vegetable stock for a vegan option.

• Storage: Leftovers keep for up to 4 days in an airtight container. Reheat gently and stir in a splash of stock if the texture thickens.

• Flavor Upgrade: Add a squeeze of lemon juice before puréeing for brightness, or a pinch of lemon zest for freshness.

This soup proves that simplicity and affordability don’t mean sacrificing flavor—just smart use of pantry staples and a little paprika-infused magic.