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Bienvenidos and welcome to another episode of Spain on a Fork today once again we're going to grab some jarred white beans which is the same thing as the canned ones you like I've told you in the past one of the best ingredients available to us because they're heart-healthy and packed with nutrients and create an extraordinary recipe we're talking a creamy marry me white bean soup and like I've told you in prior videos the term marry me in a recipe means that it is so good that when you serve it to someone they are supposed to propose to you but seriously though
this soup is filled with so many great textures and flavors made with simple heart-healthy ingredients and the best part done in a little over 30 minutes using just one pot folks serve this soup next to a garden salad and a crunchy baguette you're going to have yourself a fabulous meal really quick before we start a shout out to a couple of my patreons David Machado and Tommy Williams again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you alright let's just jump right into this I'm going to heat a stock
pot with a medium heat and add in 3 tablespoons of extra virgin olive oil which is 45 ml link where you can get the Spanish one I'm using which makes all the difference here in the description box below while the oil is heating I'm going to finely chop one medium-sized yellow onion and roughly chop six cloves of garlic and like I've told you before if you prefer you can prep your ingredients before heating the pan the we'll add the chopped onion and garlic into the stockpot and we'll mix the ingredients around continuously that way they don't brown too quickly and it all evenly sautes
after about 4 minutes and the onions and garlic are lightly sauteed I'm going to add in 2 1/2 tablespoons of all-purpose flour which is about 20 grams and we're going to continue to mix this and go for 2 minutes on the flour this is enough time to cook off the raw flavor that way it doesn't overpower the flavors of the soup after cooking the flour for 2 minutes let's add in our spices and herbs which is what gives this dish that beautiful lift of flavors I'm going to add in 1 teaspoon of dried oregano which is 1 gram along with half a teaspoon of dried thyme which is half a gram half a teaspoon of sweet smoked
Spanish paprika which is a little over 1 gram and 1/4 teaspoon of crushed red pepper which is a little over half a gram and we'll give it a quick mix and I tell you by adding in the spices and herbs right now and lightly sautéing them it's going to make them nice and fragrant then we'll add in 2 1/2 cups of vegetable broth which is 600 ml you can also use chicken broth here if you like and 1 cup of milk which is 240 ml I'm using low fat but you can use any milk you like just make sure it's at room temperature otherwise it can easily curdle and we're going to
continue to mix this and go for a few minutes here or until we end up with a slightly creamy texture after about 5 minutes and we've end up with a slightly creamy texture with no lumps in it's time to add in the beans I'm going to drain a jar of cooked white beans into a colander once again this is the same thing as the canned ones and rinse the beans under some water size of the jar that I'm using is 25 oz which is about 700 grams link where you can get the super soft Spanish white beans I'm using in the description box below
then we'll shake off any of the excess water and gently add the beans into the stockpot and we'll also add in half a cup of chopped sun-dried tomatoes that have been packed in oil which is 55 grams and we'll give it a gentle mix until it's well mixed together and then we'll place a lid on the stockpot and lower the fire to a low heat and we're going to simmer this for 10 minutes that way the flavors can develop and you want to make sure to give the stockpot a gentle shake once in a while that way that creamy texture doesn't develop a film on top after simmering the beans for 10 minutes we'll remove the lid add in 3 oz of baby spinach which is about 90 grams you can use any type of spinach you like here
and give it a gentle mix until the spinach is just wilted once the spinach is just wilted we'll season everything with sea salt and a generous portion of freshly cracked black pepper and we'll give it a mix then we'll turn off the heat add in two tablespoons of grated cheese which is 15 grams I'm using a Spanish manchego but you can use any cheese you like 1/4 cup of chopped fresh basil which is 10 grams and squeeze in two teaspoons of fresh lemon juice which is 10 ml and we'll give it one final gentle mix until it's well mixed together and check it out folks our creamy marry me white bean soup is done easy to make
the simplest ingredients and all done in a little over 30 minutes using just one pot let's give this a try and see how it turned out once again folks a creamy marry me white bean soup that's kind of a long title creamy marry me white bean soup either way I am so excited to try this little bit of everything here we go I don't know if it's legal but am I allowed to propose to myself? seriously all jokes aside it's absolutely delicious the beans absorbed everything in the pot they add the protein
and they just melt in your mouth and the rest of the ingredients the perfect balance with the spices & herbs truly shining through easy to make give it a try at home once again next to garden salad crunchy baguette and of course a bottle of Spanish wine you're gonna have yourself a fabulous meal if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a Fork family till the next time hasta luego!
