Andalusian White Bean Soup

Name: Andalusian White Bean Soup
Prep time: 5 min
Total time: 5 min
Cuisine: Spain
Ingredients: 4 or 5 garlic cloves, crushed seasoning to taste; 100 g/4 oz/¾ cup blanched almonds; 1.2 litres/2 pints/5 cups water; 150 ml/5 fl oz/⅔ cup olive oil; 100 g/4 oz/½ cup haricot/navy beans, pre-soaked; 100 g/4 oz/½ cup haricot/navy beans, pre-soaked

Preparation info

Difficulty
Easy
Ready in
5 min

Appears in

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.

Ingredients

100 g/4 oz/½ cup haricot/navy beans, pre-soaked</

Europe
Spain
Lunch
Vegan
Gluten-free
Winter
Mediterranean
Andalusia
Soup

Method

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.