This white bean soup with almonds is inspired by Spanish ajo blanco, but heartier thanks to creamy cannellini beans. The ground almonds add a luxurious richness while the toasted almond topping provides a satisfying crunch.
What makes this soup special is the depth of flavor from simple ingredients. A touch of smoked paprika and optional saffron give it that unmistakable Spanish character, while the sherry adds a subtle sweetness.
The Almond Factor
Almonds do double duty in this recipe:
- Ground almonds - Blend into the soup for creaminess
- Toasted sliced almonds - Garnish for texture
- Use blanched almonds for a whiter, creamier soup
- Marcona almonds add extra Spanish authenticity
About Saffron
Saffron is optional but adds authentic flavor:
- A little goes a long way - just a pinch
- Steep in warm broth for best color and flavor
- Skip it for a budget-friendly version
- Turmeric provides similar color but different flavor
Serving Suggestions
- Crusty bread rubbed with garlic
- Drizzle of good Spanish olive oil
- Chilled as a summer starter
- Glass of dry sherry
White Bean Soup with Almonds
Creamy Spanish-inspired soup with cannellini beans and toasted almonds.
Nutrition per serving
310Calories
14gProtein
36gCarbs
13gFat
9gFiber
3gSugar
Ingredients
Instructions
-
Toast and prepare almonds. Toast blanched almonds in a dry skillet over medium heat until golden, about 5 minutes. Set aside ¼ cup for garnish. Blend the rest to a fine powder in a food processor.
-
Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook 6 minutes until softened. Add garlic and smoked paprika, cook 1 minute.
-
Build the soup. Add beans, broth, ground almonds, saffron (if using), and sherry. Bring to a boil, then reduce heat and simmer for 20 minutes.
-
Blend until creamy. Using an immersion blender, blend soup until smooth and creamy. Alternatively, blend in batches in a regular blender and return to pot.
-
Season and serve. Season with salt and white pepper. Ladle into bowls and top with toasted sliced almonds and fresh parsley.
Recipe Notes
- Nut-free: This recipe cannot be made nut-free as almonds are essential.
- Make it richer: Add 2 tbsp cream or coconut cream.
- Serve cold: Excellent chilled as a summer soup.
- Storage: Refrigerate 4 days. Reheat gently, adding broth if needed.
