Spanish White Bean and Spinach Soup Recipe
This thick white bean and spinach soup is a homestyle dish that in Spain often appears in winter as the first course of lunch. It’s a bit like Italian minestrone, but simpler and more focused on beans, olive oil, and garlic. A bowl that warms and fills you up, while still being vegetarian.
A simple, rustic Spanish-style soup that turns pantry staples like white beans, potatoes, and stock into a deeply comforting, olive-oil-and-garlic-forward bowl. It’s naturally vegetarian, filling enough for a main course, and easy to adapt with what you have on hand.
Chef's tips
Use good-quality olive oil, as its flavor is key here. Don’t rush the first step of sautéing the onion—this builds sweetness and depth. If you’re using dried beans, cook them separately until tender before adding to the soup. Adjust the thickness by adding a bit more stock or lightly mashing some of the potatoes and beans in the pot.
How to serve
Serve as a first course with crusty bread, or as a light main with a simple green salad. A spoonful of plain yogurt or a sprinkle of grated hard cheese (like Manchego or Parmesan) on top also works well, if you’re not keeping it vegan.
Ingredients
- white beans - 400 g
- spinach - 150 g
- potatoes - 200 g
- carrot - 1 piece
- onion - 1 piece
- garlic - 3 clove
- vegetable stock - 900 ml
- olive oil - 3 tablespoon
- bay leaf - 1 piece
- paprika - 0.5 teaspoon
- salt
- black pepper
Preparation
- Peel the onion and dice it finely; peel the carrot and potatoes and cut them into cubes of about 1.5 cm.
- Heat 2 tablespoons of olive oil over medium heat in a large pot, add the onion and sauté for 4–5 minutes, until softened and slightly translucent.
- Add the carrot and potatoes and sauté for 3–4 minutes, stirring occasionally.
- Add finely chopped garlic, smoked paprika, and the bay leaf, and cook for about 1 minute more, until the spices become very fragrant.
- Pour in the stock, bring to a boil, then reduce the heat and cook for 15 minutes, until the potatoes are almost tender.
- Drain the canned beans and rinse under running water, then add them to the pot and cook for another 5–7 minutes.
- Rinse the spinach, remove any thick stalks, and roughly chop the leaves.
- Add the spinach to the soup and cook for another 2–3 minutes, until the leaves wilt and soften.
- Remove the bay leaf, season the soup with salt, pepper, and the remaining 1 tablespoon of olive oil, stir, and serve hot.
Storage
Zupa dobrze znosi przechowywanie, ale szpinak po rozmrożeniu będzie bardziej miękki – to normalne. Przed podaniem po podgrzaniu spróbuj i ewentualnie dopraw świeżo mielonym pieprzem.
