White Bean Soup with Chilli Paste

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editoriales

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Ask Patient
Versión en audio
Agregar a fuentes preferidas en Google

This creamy white bean soup with chilli paste is a sophisticated take on a vegetarian classic. By using dried Great Northern beans and soaking them overnight, you achieve a velvety texture that canned varieties simply cannot match. The subtle earthiness of the cumin and coriander provides a wonderful base for the star of the show: a rich, homemade smoky chilli oil made from sweet ancho and spicy arbol chillies.

Ideal for a comforting weekend lunch or a nutritious midweek dinner, this heart-healthy soup is both filling and flavourful. It is an excellent make-ahead dish, as the flavours of the chilli paste and the creamy bean broth develop beautifully after a day in the fridge. Serve it with crusty sourdough bread for a truly satisfying homemade meal.

Ingredients for White Bean Soup with Chilli Paste

2 dried ancho chillies,* stemmed, seeded
1 dried chilli de rbol,* stemmed, seeded
350ml de agua
1 cucharada de azúcar moreno oscuro
45ml de aceite vegetal
475ml dried Great Northern beans
2 cucharadas (1/4 de barra) de mantequilla
2 tallos de apio, finamente picados
1 large carrot, finely chopped
1 cebolla blanca grande, finamente picada
1 diente de ajo grande, picado
1925ml (or more) water
2 1/2 teaspoons ground cumin
2 cucharaditas de cilantro molido
1/2 cup whipping cream

How to make White Bean Soup with Chilli Paste

Place chillies in bowl; add enough water to cover. Let stand at room temperature overnight. Drain. Boil 350ml water, sugar, and chillies in small saucepan until 2 tablespoons liquid remain, about 15 minutes. Transfer to processor; puree until smooth. With machine running, gradually add oil. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.

Place beans in large pot. Add enough water to cover by 4 inches. Let soak overnight.

Drain beans. Melt butter in same pot over medium-high heat. Add celery, carrot, onion, and garlic; cook until soft, stirring often, about 15 minutes. Add beans and 1925ml water. Bring to boil, reduce heat to low, and cook until beans are soft, stirring occasionally, about 1 1/2 hours. Stir in cumin and coriander; cool. Working in batches, puree soup in blender, adding water by 60ml fuls if too thick. Return to same pot. Stir in cream. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Rewarm soup. Divide among bowls. Drizzle with chilli paste. Swirl paste into soup; serve.

*Sold at many supermarkets and at specialty foods stores and Latin markets.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.