Spanish White Bean Soup with Vegetables Recipe
This thick soup made with white beans, vegetables, and olive oil is a bit like Italian minestrone, but has a more Spanish character thanks to the paprika and olive oil. It’s as filling as a small stew, so it can easily replace a full lunch or dinner. Perfect for cooler days when you need something that really warms you up from the inside.
A simple, rustic soup that combines the heartiness of white beans with the warmth of smoked paprika and thyme, giving it a distinctly Spanish character. It’s budget-friendly, easy to make in one pot, and tastes even better the next day.
Chef's tips
Use good-quality olive oil, as its flavor is important here—especially the final drizzle before serving. If you’re using dried beans, cook them separately until tender before adding them to the soup. Don’t rush the sautéing of the vegetables at the beginning; this step builds the base flavor of the whole dish.
How to serve
Serve the soup very hot, with crusty bread, garlic bread, or toasted baguette slices. A sprinkle of fresh parsley or thyme on top adds freshness. You can also serve it as a starter in smaller bowls or as a main course with a simple green salad on the side.
Ingredients
- white beans - 800 g
- carrot - 2 piece
- celery stalks - 2 stalks
- onion - 1 piece
- bell pepper - 1 piece
- tomatoes - 400 g
- vegetable stock - 800 ml
- olive oil - 3 tablespoons
- smoked paprika - 1 teaspoon
- bay leaf - 2 piece
- thyme - 0.5 teaspoons
- salt
- black pepper
Preparation
- Peel the onion and dice it finely. Peel the carrot and slice it into half-moons. Slice the celery stalks into thin pieces. Remove the seeds and core from the bell pepper and cut it into cubes.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring often, until it softens and becomes slightly translucent but does not brown.
- Add the carrot and celery and sauté for another 4–5 minutes, stirring, until the vegetables start to soften.
- Add the bell pepper and cook for another 3 minutes. Sprinkle in the smoked paprika and thyme, stir, and cook for 30 seconds until the spices become very fragrant.
- Pour in the canned tomatoes and the stock, then add the bay leaves. Bring to a boil, then reduce the heat and simmer gently for 10 minutes.
- Add the drained beans, stir, and cook for another 10–15 minutes, until the vegetables are tender and the soup has thickened slightly.
- Remove the bay leaves. Taste the soup and season with salt and black pepper to your liking.
- Finally, pour in 1 tablespoon of olive oil, stir, and leave the soup covered for 5 minutes so the flavors can meld. Serve hot.
Storage
No storage information available for this dish.
This soup is one of those dishes that feels like a hug in a bowl—simple ingredients, slow simmering, and deep flavor. It’s perfect for batch cooking: make a big pot on the weekend and enjoy it for several days, changing it up with different toppings like yogurt, cheese, or fresh herbs.
