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.
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
4
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
Main Ingredient:
white beans
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
In fridge:
4 days
Freezing:
Yes
Zupa dobrze się przechowuje i z każdym dniem nabiera głębszego smaku. Po ostudzeniu przelej ją do pojemnika, wstaw do lodówki lub zamroź. Przy podgrzewaniu dodaj odrobinę wody, jeśli zgęstniała zbyt mocno.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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