Picture a steaming bowl of Spanish Bean Soup, its aroma wafting through the kitchen with hints of smoked paprika and garlic.
This cozy, comforting dish is surprisingly easy to make, a favorite for its heartiness and rich flavors.
As the ingredients simmer, the beans and vegetables meld into a delightful, savory harmony.
Ready to plunge into this flavorful journey? Let’s bring this dish to life!
Kitchen Tools Required
- 1 large stockpot
- 1 wooden spoon
- 1 measuring cup
- 1 cutting board
- 1 sharp knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 carrots, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups kale, chopped
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Spanish Bean Soup, follow this timeline:
- Preparation (15 minutes)
- 0-5 minutes: Gather all ingredients and equipment (large stockpot, wooden spoon, measuring cup, cutting board, sharp knife).
- 5-10 minutes: Dice the onion, mince the garlic, dice the red bell pepper, and slice the carrots.
- 10-15 minutes: Measure out the smoked paprika, ground cumin, cayenne pepper, chicken broth, and prepare the chickpeas and cannellini beans by draining and rinsing. Chop the kale and parsley, and measure the lemon juice.
- Cooking (1 hour 15 minutes)
- 15-20 minutes: Heat olive oil in the stockpot over medium heat. Sauté the diced onion until translucent.
- 20-25 minutes: Add minced garlic, red bell pepper, and carrots. Cook for an additional 5 minutes.
- 25-30 minutes: Stir in the smoked paprika, ground cumin, and cayenne pepper.
- 30-35 minutes: Pour in chicken broth and bring to a boil.
- 35-95 minutes: Add chickpeas, cannellini beans, bay leaf, salt, and black pepper. Reduce heat to low, cover, and let simmer for 1 hour.
- 95-100 minutes: Stir in kale and lemon juice. Cook for another 5 minutes.
- Resting (10 minutes)
- 100-110 minutes: Remove the bay leaf and adjust seasoning if necessary. Let the soup rest.
- Serving
- 110 minutes onward: Garnish with fresh parsley and serve with crusty bread for a complete meal.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat olive oil in a large stockpot over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic, red bell pepper, and carrots, cooking for an additional 5 minutes.
Add smoked paprika, ground cumin, and cayenne pepper, and stir to combine.
Pour in chicken broth and bring to a boil.
Add chickpeas, cannellini beans, bay leaf, salt, and black pepper to the pot.
Reduce heat to low, cover, and let simmer for 1 hour.
Stir in kale and lemon juice, and cook for another 5 minutes.
Remove bay leaf and adjust seasoning if necessary.
Let the soup rest for 10 minutes before serving.
Garnish with fresh parsley just before serving.
Serving Tips
- Crusty Bread: Serve with a warm, crusty baguette or sourdough to soak up the flavorful broth.
- Spanish Rice: Pair with a side of Spanish rice to complement the spices and create a more substantial meal.
- Salad: A fresh green salad with a light vinaigrette provides a revitalizing contrast to the rich soup.
- Chorizo: Add slices of cooked chorizo on the side for an extra burst of Spanish flavor and protein.
- Cheese Platter: Include a selection of Spanish cheeses, such as Manchego, for a tasty accompaniment.
Storage
To store Spanish Bean Soup, let it cool completely.
Then transfer to airtight containers.
Refrigerate for up to 3 days.
Alternatively, freeze for up to 3 months for longer storage.
Freezing
To freeze Spanish Bean Soup, let it cool completely.
Then, transfer it to airtight containers, leaving some space for expansion.
Label with the date.
Freeze for up to 3 months.
Reheating
To reheat Spanish Bean Soup, gently warm it in a pot over medium heat, stirring occasionally.
Alternatively, microwave in a microwave-safe bowl, covered, for 2-3 minutes.
Stir halfway through.
Final Thoughts
Enjoying Spanish Bean Soup is a delightful culinary experience.
The combination of chickpeas, cannellini beans, and kale creates a hearty and nutritious dish.
The smoked paprika and cumin add depth and richness to the flavor profile.
This soup is perfect for a cozy dinner or a satisfying lunch. Serve it with crusty bread to enhance the meal.
Adjust the spices to suit your taste, and don’t forget the fresh parsley for a burst of freshness.
Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding.
Enjoy the comforting warmth of this Spanish classic.
Frequently Asked Questions
Can I Use a Vegetarian Broth Instead of Chicken Broth?
You can substitute vegetarian broth for chicken broth. Use high-quality vegetable stock to maintain rich flavor. Adjust seasoning, especially salt, as veggie broth may differ in taste. Guarantee thorough mixing to blend flavors well for a delicious result.
What Are Some Possible Variations of This Soup?
You can create variations by adding chorizo for a smoky flavor, using sweet potatoes for sweetness, or substituting black beans. Try adding a splash of sherry vinegar or a pinch of saffron for depth and richness.
How Can I Make This Soup Spicier?
To make the soup spicier, increase cayenne pepper to 1 teaspoon, add a diced jalapeño when sautéing vegetables, and include a pinch of red pepper flakes. Taste as you go to adjust heat levels.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make it in a slow cooker. Start by sautéing the onion, garlic, and spices before adding them with other ingredients. Cook on low for 6-8 hours, then stir in kale and lemon juice.
What Wine Pairs Well With Spanish Bean Soup?
Pair a medium-bodied red wine like Tempranillo with the soup. Its earthy notes complement smoked paprika and cumin. Pour it slightly chilled to enhance flavors. Decant before serving to let the wine’s nuances fully develop.
Spanish Bean Soup
Equipment
- 1 large stockpot
- 1 Wooden spoon
- 1 measuring cup
- 1 Cutting board
- 1 sharp knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 2 carrots sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 can chickpeas drained and rinsed
- 1 can cannellini beans drained and rinsed
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups kale chopped
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, red bell pepper, and carrots, cooking for an additional 5 minutes.
- Add smoked paprika, ground cumin, and cayenne pepper, and stir to combine.
- Pour in chicken broth and bring to a boil.
- Add chickpeas, cannellini beans, bay leaf, salt, and black pepper to the pot.
- Reduce heat to low, cover, and let simmer for 1 hour.
- Stir in kale and lemon juice, and cook for another 5 minutes.
- Remove bay leaf and adjust seasoning if necessary.
- Let the soup rest for 10 minutes before serving.
- Garnish with fresh parsley just before serving.
Notes
