White Bean Soup Recipe

Total Time:

45 minutes(Cooking)



White Bean Soup Recipe

Rigorous selection and careful cooking are the keys to their success, giving a creamy, melting texture and satisfying flavour.


100gsmoked pancetta, finely diced
1 mediumonion finely diced
1 stickcelery, finely diced
1 mediumcarrot finely diced
1 sprigrosemary, leaves detached from the stem
1 clovegarlic, finely chopped
660gNavarrico alubias, washed and drained
1 pintchicken stock
1/4 tsppimentón dulce (mild smoked paprika)
zesthalf a lemon
2 tbspolive oil
squeezelemon juice (optional)
Fresh parsley (optional)


  1. Gently soften the pancetta in the olive oil in a covered pan for about 5 minutes.
  2. Add the onion, celery, carrot, rosemary and garlic to the panceta and sweat in a heavy saucepan with the lid on.
  3. After about 10 – 15 minutes the carrot should have softened.
  4. Add the drained beans, pimentón, lemon zest and the chicken stock and cook gently for a further 10 minutes or so.
  5. Add salt and pepper to taste.
  6. To serve, add a squeeze of lemon juice to taste. Garnish with parsley, some additional cooked panceta, some coarsely ground black pepper or some olive oil.
  7. To adjust the soup to your desired texture, add stock or water

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