A Simple & Delicious Soup to Warm your Soul | White Bean & Spinach Soup
If you´re looking for a dish that´s easy to make, packs a ton of flavor and is actually healthy for you, look no further. This Spanish White Bean & Spinach Soup is just that. It´s loaded with flavors, done in just 30 minutes and it´s going to fill your body with so much goodness.
To make this white bean soup, I used jarred white beans. Which is the same thing as the canned ones. Important to drain the beans into a sieve and rinse them under cold water. This way the beans can absorb all the flavors in the soup.
What really flavors this soup is the saffron, paprika and broth. I used homemade vegetable broth, but you can also use chicken broth if you like. I also grated some Manchego cheese over the soup, just to add some creaminess to the soup. To keep it vegan, you can use nutritional yeast.
TIPS & TRICKS to Make this Recipe: I simmered the soup for 15 minutes, so all the flavors would develop, but you can go for up to 30 minutes to further develop the flavors. This soup can be made ahead of time and added into the fridge for up 5 days. It also freezes well for up to 3 months.
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Watch the Video Below on How to Make this Spanish White Bean & Spinach Soup
Spanish White Bean & Spinach Soup
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/2 tsp dried thyme .45 grams
- 2 1/2 cups canned white beans 400 grams
- 3 cups vegetable broth 710 ml
- 1/4 tsp saffron threads .17 grams
- 1 cup fresh spinach 50 grams
- 1/4 cup finely grated Manchego cheese 30 grams
- pinch sea salt
- dash black pepper
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, finely dice 1 small onion and roughly chop 4 cloves garlic
Add the onion and garlic into the stock pot with the olive oil, mix continuously, after 3 minutes and the onion is translucent, add in 1/2 tsp sweet smoked Spanish paprika and 1/2 tsp dried thyme, quickly mix together, then add in 2 1/2 cups of canned white beans (drained & rinsed) and season with sea salt & black pepper, gently mix together
Once everything is well mixed, add in 3 cups vegetable broth and pinch in 1/4 tsp saffron threads, raise to a high heat and give it a mix
When the broth comes to a boil, place a lid on the stock pot and lower to a low-medium heat
After 15 minutes, remove the lid, add in 1 cup fresh spinach (roughly chopped) and mix together until wilted, about 30 seconds, then remove the stock pot from the heat
Transfer the soup into shallow bowls, finely grate a kiss of Manchego cheese over the soup and sprinkle with finely chopped parsley, serve at once, enjoy!
Get the Saffron Threads I used to make this recipe
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