Ingredients
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3 large yellow or orange bell peppers
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1 large yellow onion
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2 large carrots
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1/2 head cauliflower
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1 garlic bulb
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3 tbsp olive oil, plus more to serve
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1 tsp smoked paprika
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2 cups low-sodium chicken or vegetable broth
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1 (15.5 oz) can Nature's Promise® Low Sodium Cannellini Beans
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1/2 (5 oz) bag cheese and garlic croutons, crushed
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Chopped fresh parsley, to garnish
Steps
1
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment. Halve and remove seeds from the bell peppers. Thinly slice bell peppers and onion. Cut the carrots and cauliflower into 2-inch pieces. Arrange vegetables on a sheet pan in a single layer, adding the garlic bulb last. Drizzle with the oil and sprinkle on the paprika. Season with salt and pepper. Toss to coat.
2
Roast 40–45 min., stirring halfway, until vegetables are tender and browned in spots. Meanwhile, to a small pot, add the broth and beans. Heat on high until bubbling, about 5 min.
3
To a blender, transfer roasted vegetables and any pan juices. Into blender, squeeze garlic from bulb and add bean mixture. Purée until smooth. Season with salt and pepper. Divide soup among bowls. If desired, drizzle a little olive oil on top of each bowl. Top with the croutons and parsley to serve.
