Spanish White Bean and Roasted Pepper Soup
Last summer, while looking for an alternative to our classic tomato gazpacho, I found this recipe for a chilled bean soup on the YouTube channel ‘Spain on a Fork.’ The soup can be served chilled, room temperature, or heated depending on your mood.
The recipe is so delicious and simple that I urge you to try it without making any changes. Then, feel free to alter it to fit your tastes – perhaps a little cayenne pepper to spice it up a bit?
- 1 can white beans (15 oz)*
- Jarred roasted red bell peppers to taste – or roast your own!
- 1 clove garlic
- 1 teaspoon dried thyme
- 2 Tbs olive oil
- ½ Tbs sherry or white vinegar
- 1 Cup vegetable broth
- Salt and pepper to taste
Place all of the ingredients in a blender or food processor and blend until it reaches your desired smoothness. Transfer to bowls and sprinkle with thyme or chives.
*The recipe is always better with homemade beans. For this recipe, a heaping half cup of dried white beans is all you need to bring the soup to a higher level. The night before, cover the dried beans with about an inch of water. Add 1 teaspoon of salt and ½ teaspoon of baking soda and let soak overnight (trust me on this – the baking soda breaks down the pectin and helps soften the beans).
Transfer the beans and soaking brine into a saucepan. Add additional water to cover and simmer until the beans are soft. Let cool, then rinse and drain the beans. Add them to the blender with the other ingredients.