EPISODE 974 – How to Make a Mediterranean White Bean Soup | Sopa de Alubias Blancas Recipe
FULL RECIPE HERE:
Mediterranean White Bean Soup | Heart-Healthy 30 Minute Recipe
SPANISH OLIVE OIL I USED:
🇪🇸Picual (SPAIN) Extra Virgin Olive Oil
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Bienvenidos and welcome to another episode of Spain on a fork today we’re making a classic Mediterranean  dish that’s perfect for that chilly weather out there as with each spoonful it’s going to warm  your soul with so much goodness we’re talking a Mediterranean white bean soup now the beauty Â
Of this recipe is that it’s made with the simplest ingredients it truly is effortless to put together  and that it’s all done in a little over 30 minutes yet it feels like it’s been simmering for hours Â
Folks serve this soup next to a couple slices from a crunchy baguette drizzled with a little olive oil  and of course a bottle Spanish wine and you’re going to have yourself a cozy and comfortable meal all Â
Right let’s just dive right into this recipe I’m going to heat a stock pot with a medium heat and add in 3 tbsp of extra virgin olive oil which is 45 ml so important to use a great olive Â
Oil to make this soup as it’s a base fat of the dish and what truly flavors all the ingredients  link where you can get the Spanish one I’m using for this recipe in the description box below Â
While the oil is heating I’m going to finely chop one medium sized onion roughly chop six cloves of  garlic and cut one red bell pepper and two carrots that have been peeled into small bite-sized pieces then we’ll add in the chopped vegetables into the stock pot with the hot olive oil
And as always we’ll mix the ingredients  around continuously that way they all evenly sauté and they don’t brown too quickly after 3 to 4 minutes and the vegetables are lightly sauteed I’m going  to add in half a cup of tomato sauce which is 120 grams I made my sauce by finely grating Â
Fresh tomatoes but you can also use canned tomato sauce here or even passata  we’ll also add in 2 tsp of dried oregano which is 2 grams half a teaspoon of dried thyme which is half a gram and season everything with sea salt and freshly cracked black pepper
And we’ll give it a mix until everything’s well mixed  together and then simmer it for a few minutes without mixing the mixture after about 3 minutes and the tomato sauce has slightly thickened it’s time to add in the Â
Beans I’m going to drain two cans of white beans into a fine sieve and rinse the beans under some water  the size of the cans that I’m using are 15 1/2 oz which is about 440 grams each and I’m just’s using Â
Typical Spanish canned white beans here but you can use whatever type of canned white beans you like and we’ll add the beans into the stock pot then we’ll add in 1 liter of vegetable broth which is about Â
4 and 1/4 cups you can use other liquids here such as chicken broth or even beef  broth either way link on how to make my homemade veggie broth in the description box below and we’ll turn it up to a high heat and give it a gentle mix
Once it comes to a boil we’ll place a lid on the stock pot and lower the fire to a low  medium heat and we’re going to simmer this for about 15 minutes that way all  the flavors can develop in the meantime I’m going to grab 100 grams of fresh spinach which is Â
About 3 oz and roughly chop it I’m using fresh bagged spinach here but you can also  use the frozen stuff just make sure to fully thaw out beforehand and pat it completely dry after about 15 minutes we’ll remove the lid from the stock pot add in the chopped spinach
And the juice of half a lemon and we’ll give this one final mix until that spinach is lightly wilted then we’ll remove the stock pot from the heat transfer some of the soup into a shallow bowl and for the final touch we’ll finely grate a kiss of cheese over the soup I’m using Â
A Spanish manchego that’s been aged for 6 months but you can use whatever cheese you like and  to veganize this recipe just omit the cheese either way check it out our  Mediterranean white bean soup is done super easy to make simple heart healthy ingredients Â
And the best part all done in a little over 30 minutes let’s give it a try and see how it turned out I’m telling you folks it’s another cold and chilly day  outside so you know this is going to hit the spot plus it’s still piping hot here we go
Food for the soul check that out first things first with that first bite it instantly warms your  soul and it fills you with so much goodness but for me the real winner of this soup is that we Â
Used very simple ingredients it’s so easy to put together and done a little over 30 minutes yet  it feels like it’s been simmering for hours once again give this a try home next to a couple  slices of crunchy baguette drizzled with a little olive oil and a bottle Spanish wine Â
More specifically from the region of Priorat and you’re going to have yourself a cozy and comfortable  meal really quick before before I go a shout out to a couple of my patreons Lesley Tyson, AlanÂ
Sanchez, Kevin Moran and Lisa Larrea again guys thank you so much for being patreons of Spain on a fork  you know how much I appreciate you if you enjoyed today’s video hit that like button leave me a  comment below and if you’re not subscribed don’t forget to smash that subscribe button Â
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