Sort ingredients
AlbertBevia
QR Code
Listen
Pdf
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, finely dice 1 small onion and roughly chop 4 cloves garlic
Add the onion and garlic into the stock pot with the olive oil, mix continuously, after 3 minutes and the onion is translucent, add in ½ tsp sweet smoked Spanish paprika and ½ tsp dried thyme, quickly mix together, then add in 2 ½ cups of canned white beans (drained & rinsed) and season with sea salt & black pepper, gently mix together
Once everything is well mixed, add in 3 cups vegetable broth and pinch in ¼ tsp saffron threads, raise to a high heat and give it a mix
When the broth comes to a boil, place a lid on the stock pot and lower to a low-medium heat
After 15 minutes, remove the lid, add in 1 cup fresh spinach (roughly chopped) and mix together until wilted, about 30 seconds, then remove the stock pot from the heat
Transfer the soup into shallow bowls, finely grate a kiss of Manchego cheese over the soup and sprinkle with finely chopped parsley, serve at once, enjoy!