Creamy Spanish White Bean Soup
This No-Cook Creamy Spanish White Bean Soup is packed with flavors, easy to make and made with simple ingredients. Vegan + Gluten Free.
- Prep time
- 20 min
- Cook time
- No separate cook time
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 oz cooked white beans (570 grams / 2 cups)
- 1 1/2 cups vegetable broth (355 ml)
- 1 clove garlic
- 1 tbsp extra virgin olive oil (15 ml)
- 1/2 tbsp sherry vinegar (8 ml)
- dash sea salt
- dash black pepper
- 1/2 red onion
- 1/2 green bell pepper
- 8 cherry tomatoes
- handful fresh parsley
- drizzle extra virgin olive oil
Instructions
- 1
Add the white beans (rinsed & drained) into a food processor, along with 1 large clove of garlic, 1 tbsp extra virgin olive oil, 1/2 tbsp sherry vinegar and season with sea salt & black pepper, run the food processor on a low speed, once well mixed start slowly adding in 1 1/2 cups vegetable broth, once all the broth has been added, continue to run the food processor on a low speed for another 2 minutes, then cover the container with saran wrap and add to the fridge
- 2
Meanwhile, finely dice 1/2 red onion, finely chop 1/2 green bell pepper, cut 8 cherry tomatoes in half and finely chop a handful of fresh parsley
- 3
After at least 1 hour, remove the soup from the fridge, transfer into shallow bowls, garnish with the chopped veggies and a drizzle of extra virgin olive oil, enjoy!