Spanish White Bean Soup
with cilantro sauce / sardine toasts
Take a trip to Spain tonight with a colorful soup and the classic combination of sardines on olive oil-brushed toast.
Smarts: Sardines are salty and briny - a delicious counterpoint to crisp toasted bread, but if you'd prefer to skip them feel free to serve the toast on its own or dusted with a bit of parmesan cheese towards the end of baking.
- Cilantro leaves - 1 cup
- Jalapenos (opt) - 1 , chopped, seeds and pith removed if you'd like it to be less spicy
- Oil, olive - 3 Tbsp
- Lemon juice - 2 tsp
- Garlic - 1 clove , peeled
- Salt - 1/4 tsp
- Bread, any small gluten-free loaf - 1 , sliced
- Oil, olive - 2 Tbsp
- Sardines (4 oz / 115 g) - 1 can , drained and rinsed (sub canned tuna)
- Lemon juice - 2 tsp
- Green beans - 8 oz , trimmed and chopped (can use chopped frozen or canned green beans to save time)
- Onions, medium - 1/2 , diced
- Garlic - 2 cloves , chopped
- Sausage, andouille - 6 oz , sliced or chopped
- Tomatoes, medium - 2 , chopped
- Beans, any white (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Paprika - 1 tsp
- Stock, any type - 4 cups
- Bay leaf - 1
Make cilantro sauce - (Skip if made ahead for Monday.) Combine cilantro leaves, jalapenos, olive oil (portion for sauce), lemon juice (portion for sauce), garlic (portion for sauce), and salt. Blend with an immersion blender or standing blender until nearly smooth. Taste and season with some additional salt, if needed. (Can be done up to 5 days ahead)
Green beans (if using fresh) / Onions / Garlic (portion for soup) / Sausage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Tomatoes - Chop tomatoes. (Can be done 1 day ahead)
Beans - Drain and rinse.
Bread - Slice.
Heat oven to 375F / 190C degrees.
Spread toast in a single layer on a sheet pan. Set aside.
While oven is heating, heat a Dutch oven or large saucepan with cooking oil over medium heat. Add onions and sausage saute until onions are tender, 4 to 6 minutes. Add garlic (portion for soup), paprika, and some salt and saute for 1 minute more.
Add in stock, bay leaf, green beans, and tomatoes. Bring to a simmer. Simmer until green beans are tender (for fresh green beans this may take 10 to 15 minutes; for frozen or canned, they should be already tender, so just remove the soup from heat and cover to keep it warm).
Brush toast with olive oil (portion for toasts). Transfer to the oven and toast until golden brown and crisp, 6 to 10 minutes.
If you’d like the sardines warm, divide them between toasts and return the toast to the oven for another minute or two to warm through.
Squeeze lemon juice (portion for toast) over sardines.
Stir beans into soup just to warm them up. Taste soup and season with some salt. (You can also add some lemon juice if you’d like.)
Serve soup with sardine toasts on the side. Swirl some of the cilantro sauce into each bowl of soup. If you have any left, it’s great drizzled over the sardine toasts, too!