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Spanish White Bean Soup
with cilantro sauce / toast

Active: 45 Total: 45

Take a trip to Spain tonight with a colorful soup and olive oil-brushed toast. 
Smarts: If you're making all of the meals this week, you're already using two types of soy products (tempeh and tofu) so we kept tonight's soup simple. However, if you wanted to give the soup some more substance and spice to mimic the andouille used in the original version, try sauteing some soyrizo with the onions.



Cilantro Sauce:
  • 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
Olive Oil-Brushed Toast:
  • Baguette - 1 , sliced
  • Oil, olive - 2 Tbsp
Spanish White Bean Soup:
  • Bell peppers, red - 1 , chopped
  • 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
  • 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


  1. Make cilantro sauce - (Skip if made ahead for Monday.) Combine cilantro leaves, jalapenos, olive oil (portion for sauce), lemon juice, 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)

  2. Bell peppers / Green beans (if using fresh) / Onions / Garlic (portion for soup) - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Tomatoes - Chop tomatoes. (Can be done 1 day ahead)

  4. Beans - Drain and rinse.

  5. Baguette - Slice.

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  1. Heat oven to 375F / 190C degrees.

  2. Spread toast in a single layer on a sheet pan. Set aside.

  3. While oven is heating, heat a Dutch oven or large saucepan with cooking oil over medium heat. Add onions and bell peppers saute until tender, 4 to 6 minutes. Add garlic (portion for soup), paprika, and some salt and saute for 1 minute more.

  4. 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).

  5. Brush toast with olive oil (portion for toasts). Transfer to the oven and toast until golden brown and crisp, 6 to 10 minutes.

  6. 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.)

  7. Serve soup with toast on the side. Swirl cilantro sauce into each bowl of soup right before serving. Enjoy!



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