Spanish White Bean, Tomato and Rosemary Soup Recipe
This soup is a simple, rustic dish made with white beans, tomatoes and rosemary that smells like a kitchen somewhere in the Spanish countryside. Similar dishes are cooked on cooler days, when you need something filling yet still full of vegetables. The flavor is thick, lightly tomatoey, with a distinct herbal aroma and the gentle sweetness of the beans.
W hiszpańskich domach zupy z fasoli często gotuje się na kilka dni – podawane są raz jako rzadsza zupa, a kolejnego dnia jako gęstsze, prawie gulaszowe danie z pieczywem.
A simple, rustic Spanish-style soup that uses pantry staples yet delivers deep, aromatic flavor from rosemary and smoked paprika. The combination of creamy white beans and tomatoes makes it both comforting and full of vegetables.
Dlaczego ta wersja działa
- Bazowe warzywa (cebula, marchew, seler) budują słodko-wytrawną podstawę bez kostek rosołowych.
- Krótkie podsmażenie papryki wędzonej wydobywa dymny aromat, nie czyniąc zupy gorzką.
- Częściowe miksowanie zagęszcza zupę naturalnie, bez mąki ani śmietany.
Chef's tips
Use good-quality smoked paprika, as it strongly influences the final flavor. If your stock is salty, add salt only at the end. For extra depth, lightly crush the rosemary sprig before adding it to the pot to release more aroma.
How to serve
Serve with crusty country-style bread or toasted sourdough. A drizzle of extra-virgin olive oil and a few fresh rosemary leaves or cracked black pepper on top make a simple but elegant finish.
Na co uważać
- Nie podsmażaj papryki wędzonej zbyt długo – szybko się przypala i robi zupę gorzką.
- Jeśli używasz słonego bulionu, dodawaj sól na końcu, żeby nie przesolić fasoli.
Zamienniki
- Bulion warzywny możesz zastąpić lekkim bulionem drobiowym dla bogatszego smaku.
- Rozmaryn da się podmienić na tymianek, jeśli nie lubisz jego intensywnego aromatu.
Ingredients
- white beans - 800 g
- tomatoes - 400 g
- vegetable stock - 800 ml
- carrot - 1 piece
- celery stalk - 1 stalk
- onion - 1 piece
- garlic - 2 cloves
- rosemary - 1 sprig
- bay leaf - 1 piece
- olive oil - 2 tablespoons
- smoked paprika - 0.5 teaspoons
- salt
- black pepper
Preparation
- Peel the onion and finely dice it. Peel the carrot and cut it into small cubes. Wash the celery stalk and slice it into thin pieces. Peel the garlic and chop it finely.
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and sauté for 5–6 minutes, stirring occasionally, until the vegetables soften and become slightly translucent but do not brown.
- Add the garlic and smoked paprika and cook for about 30 seconds more, stirring constantly so the spices do not burn.
- Add the canned tomatoes to the pot, then add the bay leaf and rosemary sprig. Pour in the stock, stir and bring to a boil.
- Reduce the heat to medium and cook for 10 minutes, until the vegetables are tender and the tomato flavor has intensified.
- Drain the beans in a colander and rinse under running water. Add them to the pot, stir and cook for another 10–15 minutes over low heat, until the soup thickens slightly.
- Remove the bay leaf and rosemary sprig. Season the soup with salt and pepper to taste. If you like, you can briefly blend the soup with an immersion blender using a few pulses so that some of the beans break down and thicken the soup, but leave most of the beans whole.
- Serve hot, drizzled with a little olive oil on top.
Storage
Zupa po schłodzeniu wyraźnie gęstnieje, bo fasola dalej oddaje skrobię, a smaki się zaokrąglają. Przy podgrzewaniu dodaj trochę wody lub bulionu i mieszaj, aż znów będzie gładko kremowa, ale z widocznymi ziarnami fasoli.
This soup is inspired by simple provincial cooking, where a pot of beans and vegetables slowly simmers on the stove and feeds everyone at the table. It’s ideal for batch cooking and tastes even better the next day.
