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
A luxurious Spanish-inspired soup with creamy white beans and toasted almonds for richness and texture.
Nutrition per serving
310 Calories
14g Protein
36g Carbs
13g Fat
9g Fiber
Ingredients
Instructions
- . Toast almonds in dry pan until golden. Set aside half for garnish, blend rest to fine powder.
- . Sauté onion in olive oil 6 minutes. Add garlic and paprika, cook 1 minute.
- . Add beans, broth, ground almonds, saffron, and sherry. Simmer 20 minutes.
- . Blend until creamy. Season and serve topped with toasted almonds and 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.