Spanish White Bean and Vegetable Soup with Smoked Paprika Recipe
This soup is a bowl full of comfort: white beans, vegetables, and smoked paprika that smells like a campfire. In Spain, similar dishes are eaten in autumn and winter, often as a first but very substantial “first course.” It’s a great way to turn simple ingredients into something truly satisfying.
This soup combines the creaminess of white beans with the deep, smoky aroma of Spanish-style smoked paprika. It’s simple to make, uses everyday ingredients, and delivers a rich, comforting flavor that feels like a traditional rustic dish from a Spanish kitchen.
Chef's tips
Use good-quality smoked paprika, as it’s the key flavor here—if possible, choose Spanish pimentón. Don’t rush the initial sautéing of the vegetables; this step builds the base of the soup’s flavor. If you’re using canned beans, rinse them well to remove excess starch and brine.
How to serve
Serve in warm bowls with a generous drizzle of extra-virgin olive oil and plenty of fresh bread for dipping. For a more complete meal, add a simple green salad or a plate of marinated olives on the side.
Ingredients
- white beans cooked or canned, drained - 240 g
- carrot cut into half-slices - 2 piece
- celery stalk cut into slices - 2 stalks
- onion diced - 1 piece
- garlic chopped - 3 cloves
- chopped canned tomatoes - 400 g
- vegetable stock - 900 ml
- sweet smoked paprika - 1.5 teaspoons
- bay leaf - 2 piece
- olive oil - 3 tablespoons
- salt to taste
- black pepper to taste
- parsley chopped, for serving - 2 tablespoons
Preparation
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the carrot, celery, and garlic. Sauté for another 4–5 minutes, until the vegetables start to soften and the garlic becomes very fragrant.
- Add the smoked paprika, stir quickly, and cook for about 30 seconds, taking care not to burn the spice.
- Add the canned tomatoes, bay leaves, and vegetable stock. Stir, bring to a boil, then reduce the heat and simmer covered for 10 minutes.
- Add the drained white beans, stir, and cook for another 10–15 minutes over low heat, until the vegetables are tender and the soup has thickened slightly.
- Remove the bay leaves and season the soup with salt and pepper to taste. If you like, lightly mash some of the beans against the side of the pot with a spoon to make the soup creamier.
- Serve the soup hot, sprinkled with chopped parsley, ideally with a slice of bread.
Storage
Zupa dobrze się przechowuje i następnego dnia jest jeszcze smaczniejsza. Przed mrożeniem wystudź ją całkowicie, a po rozmrożeniu podgrzewaj na małym ogniu, mieszając.
