A hearty white-bean soup bursting with the flavors of fall, and subtly seasoned with smoked paprika.
In a large pot heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Add the garlic and cook for 1 minute. Add the spices, ½ teaspoon of the salt and pepper. Cook for about 30 seconds until fragrant.
Add the vegetable broth, rice, marinara sauce and beans. Bring to a boil, stirring frequently. Reduce to a simmer, cover, and cook over medium-low heat for about 20 minutes, stirring often to prevent rice from sticking to the bottom of the pot.
Taste and adjust seasonings. Depending on the pasta sauce you used, you may need to add more salt to taste. Cook uncovered about 5 minutes longer, then remove from heat and serve.
Keywords: bean soup, white bean soup, tuscan bean soup