Creamy Spanish White Bean Soup | Easy, Healthy & Packed with Flavor

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Cannellini beans are creamier, while navy beans are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is healthier and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika provides flavor without the smoke.

Rinse 400 grams of white beans under cold running water in a colander.

Transfer the rinsed beans into a food processor.

Add 1 large clove of garlic (cut in half), 1 tablespoon of extra virgin olive oil, and 0.5 tablespoon of sherry vinegar to the food processor.

Season with sea salt and freshly cracked black pepper.

Blend on low speed until well mixed.

Slowly add in 1.5 cups of vegetable broth while blending.

Blend for another 2 minutes on low speed until creamy and smooth.

Cover the mixture with saran wrap and refrigerate for at least 1 hour to develop flavors.

Finely dice half of a red onion and chop half of a green bell pepper.

Cut a couple of cherry tomatoes in half and finely chop a handful of fresh parsley.

After 1 hour, remove the soup from the fridge and transfer some into a shallow bowl.

Garnish with cherry tomatoes, chopped green bell peppers, diced red onion, drizzle with extra virgin olive oil, and top with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary