Andalusian White Bean Soup

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The Spanish use almonds in a multitude of ways, and this soup is a perfect example. The flavours of the beans and nuts fuse splendidly and the resulting soup is thick and creamy. Serve with homemade bread and garnish with a few fiaked/slivered almonds.


  • 100 g/4 oz/½ cup haricot/navy beans, pre-soaked
  • 150 ml/5 fl oz/ cup olive oil
  • 1.2 litres/2 pints/5 cups water
  • 100 g/4 oz/¾ cup blanched almonds
  • 4 or 5 garlic cloves, crushed seasoning to taste


    Drain the beans. Heat the oil in a pan, add the beans and cook for a moment before adding the water. Simmer for 1 hour or until the beans are tender. Pound or grind the almonds to a powder and add to the beans with the garlic. Cook for 5 minutes, add the seasoning and then purée.