2 14oz cans of white beans, washed and drained
4 tablespoons olive oil
2 large onions, chopped
10 cloves garlic
8 Roma tomatoes
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 teaspoons paprika
1 teaspoon cumin
6 cups vegetable broth or water
1 ripe avocado, cubed
Crunchy tortilla strips
Preheat oven to 400°F.
Arrange onions, garlic and tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, paprika and cumin.
Bake for 12-15 minutes until onion has softened and is translucent.
In a large pot, add the beans, the broth and roasted vegetables and cook for 20 minutes over medium heat.
Use an immersion blender to purée the ingredients.
Cover the pot and simmer over low heat for 30 minutes.
Serve soup in a bowl and garnish with avocado, hot sauce, a squeeze of lime and tortilla strips