Bean without Bacon Soup

A smoky and comforting vegetarian riff on the condensed canned classic.

2 tablespoons butter
1 tablespoon olive oil
1/2 medium onion, diced (about 1 cup)
2 medium carrots, diced (about 1/2 cup)
4 medium cloves garlic, minced
1/2 teaspoon smoked paprika
1 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium vegetable broth
3 cups + 1 1/2 cups cooked great northern or cannellini beans (or 3 [15-ounce] cans, drained and rinsed), divided
Additional salt and pepper, to taste
Additional olive oil, smoked paprika, and/or chopped fresh rosemary for garnish, if desired

View the full recipe at Kitchen Treaty →