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Creamy Spanish White Bean Soup

Creamy Spanish White Bean Soup

Course Soup
Cuisine Spanish
Prep Time 20 minutes
Cooling Time 1 hour
Servings 2
Calories 426 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SOUP

  • 20 oz cooked white beans 570 grams / 2 cups
  • 1 1/2 cups vegetable broth 355 ml
  • 1 clove garlic
  • 1 tbsp extra virgin olive oil 15 ml
  • 1/2 tbsp sherry vinegar 8 ml
  • dash sea salt
  • dash black pepper

FOR THE GARNISH

  • 1/2 red onion
  • 1/2 green bell pepper
  • 8 cherry tomatoes
  • handful fresh parsley
  • drizzle extra virgin olive oil

Instructions

  1. Add the white beans (rinsed & drained) into a food processor, along with 1 large clove of garlic, 1 tbsp extra virgin olive oil, 1/2 tbsp sherry vinegar and season with sea salt & black pepper, run the food processor on a low speed, once well mixed start slowly adding in 1 1/2 cups vegetable broth, once all the broth has been added, continue to run the food processor on a low speed for another 2 minutes, then cover the container with saran wrap and add to the fridge

  2. Meanwhile, finely dice 1/2 red onion, finely chop 1/2 green bell pepper, cut 8 cherry tomatoes in half and finely chop a handful of fresh parsley

  3. After at least 1 hour, remove the soup from the fridge, transfer into shallow bowls, garnish with the chopped veggies and a drizzle of extra virgin olive oil, enjoy!

Recipe Notes

Get the Jarred White Spanish Beans I used to make this recipe

Nutrition Facts
Creamy Spanish White Bean Soup
Amount Per Serving
Calories 426 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 729mg32%
Potassium 1535mg44%
Carbohydrates 70g23%
Fiber 15g63%
Sugar 6g7%
Protein 22g44%
Vitamin A 819IU16%
Vitamin C 42mg51%
Calcium 227mg23%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.