Description

This navy bean soup recipe with Paprika Oil and Parsley Gremolata delivers a comforting, savory aroma and is an easy, nourishing, family-friendly meal, perfect for healthy weeknight dinners.

Ingredients

Scale

1 cup (200g) dried navy beans, soaked overnight or quick-soaked
1 large yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
6 cups (1.4L) chicken or vegetable broth, low-sodium
2 bay leaves
2 Tbsp (30ml) olive oil
Salt, to taste
Black pepper, to taste
0.5 cup (15g) fresh parsley, finely chopped
2 cloves garlic, minced
1 tsp lemon zest
1 Tbsp smoked paprika
0.25 cup (60ml) extra virgin olive oil

Instructions

Soak Beans: Place dried navy beans in a large bowl, cover with cold water by 2 inches, and soak overnight (8-12 hours) or quick-soak (boil for 1 minute, rest covered for 1 hour). Drain well before proceeding.
Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering (about 2 minutes). Add the diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften and become fragrant (about 8-10 minutes).
Simmer Soup: Add the soaked and drained beans, broth, and bay leaves to the pot. Bring to a boil, then reduce heat to low, cover, and simmer gently until beans are tender and creamy (about 1.5-2 hours). Stir occasionally, adding 0.5 to 1 cup more broth if it looks dry.
Make Paprika Oil: While the soup simmers, gently warm 0.25 cup (60ml) of extra virgin olive oil in a small saucepan over low heat for 1-2 minutes. Stir in 1 tablespoon of smoked paprika. Heat just until fragrant (about 30 seconds to 1 minute), taking care not to burn. Remove from heat.
Prepare Gremolata: Combine the finely chopped fresh parsley, minced garlic, and lemon zest in a small bowl. Stir lightly.
Season and Serve: Once beans are tender, remove and discard bay leaves. Taste and adjust seasonings with salt and freshly ground black pepper. Serve the navy bean soup hot, topped with a drizzle of paprika oil and a sprinkle of parsley gremolata.

Notes

For a vegetarian option, use vegetable broth. For a lighter savory note, add pre-cooked turkey bacon bits at the end. Use good quality smoked paprika. If beans are not softening after a long simmer, a tiny pinch (about 0.25 teaspoon) of baking soda can help. An Instant Pot can be used for a quicker soup base (45-60 minutes high pressure, 10 minutes natural release).

Prep Time: 25 minutes
Cook Time: 117 minutes
Category: Soup
Method: Stovetop Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups (360 ml)
Calories: 300 calories
Sugar: 4 g
Sodium: 480 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 13 g
Protein: 15 g
Cholesterol: 0 mg

Keywords: navy bean soup, paprika oil, parsley gremolata, easy dinner, healthy weeknight, family-friendly, comfort food, vegetarian option