Creamy White Bean Soup With Spicy Paprika Oil Recipe (2024)

Sarah - A 14 oz. can of beans holds 9 oz of beans and the rest is water. About 4 oz. of dried beans is approximately 9 oz when cooked. To get 3 cans worth you need (3 x 4oz.) or 12 oz. of dried beans. If you're lucky enough to have an instant pot, it takes 30 minutes to go from dried to cooked with the added benefit of having no cans to recycle.

I'm wondering what quantity of dry beans should be soaked and cooked to obtain the amount needed here.

Pretty good! When I chopped three shallots, we had more than 2 cups, but used it all and was good. I would use less stock than recommended - just four cups would do. It was pretty liquidy with six cups, and definitely didn’t need almond milk to be thinner.

This was easy and good. Couldn’t get the oil as red as in the photo but the taste was great - added depth and interest to the soup; not that it needed much more. Used oat milk instead of dairy.Served on a small scoop of rice, and garnished with enoki tips that needed to be used up.

Aleppo pepper flakes will yield that deep red color.

These needs to become #thesoup, like #thestew and #thecookie. It's that good. It's like potato soup, but bean-y LOL. It has a warm kick, but it won't make you cry because the heat is tempered by the half-and-half.Made it without fennel because I had none. For anyone confused by the directions in step 3 ("until...seeds are toasted"), I've never seen red pepper flakes that didn't also contain red pepper seeds, which are the little beige bits mixed in with the red flakes.

Really delicious, hearty vegetarian soup made with affordable ingredients. I used 4 c of broth instead of 6, didn't water it down with almond milk or half and half, but did add a couple of tablespoons of greek yoghurt and a splash (a tsp? half a tsp?) of sherry vinegar. Did not use fennel seeds, did use rosemary. Also added saffron to the oil, and it really enhanced the flavor and color. (I understand that this contradicts my claim about it being cost effective. We all contain multitudes.)

I was surprised and disappointed with the end result. Didn’t find the soup to be particularly tasty. 6 cups of broth was definitely too much. The soup was thin so I Added shredded cabbage and kale. Helped with consistency, but the flavor was still lacking.

Because so many people said the soup was bland, I used an entire head of garlic but the soup didn’t taste garlicky at all. I also added more rosemary, both fresh and dried, which I ground up in my seed/nut grinder. I used the amount of cumin seeds but added freshly ground cumin to taste at the end. I also added a pinch of very spicy 5 pepper powder that I bought at a local Mexican restaurant and the hint of a kick was great. Also added a whole bag of cauliflower for extra nutrition and body. YUM

Sautéed into the mix a 1/4 pound of hot Italian Sausage (why not?) and added a few dollops fo crime frachie during the blending phase. Agree that 6 C of stock is way too much—I only added 4 and probably only 1 C of almond milk and it was still thin.

So great! I doubled everything in the recipe, except I used the same amount of half and half (2 c) and just 7 c of stock and the consistency was perfect. Added a Parmesan rind for when it was simmering (take it out before blending!) and bunch of dinosaur kale after pureeing.

Very good. Based on others' notes, reduced the stock to 4 cups and needed no half-and-half. Otherwise as directed. Instead of the paprika oil, added 1 t. prepared harissa to the full pot of soup. More can be passed as garnish.

@Sarah. A 15-oz. can of beans is about 1.5 cups. Dry beans are about 1/3 of that, tripling in volume when cooked. There are charts online for specific kinds of beans. I’m with you: I would make this with dry beans.

Followed the advice of other commentators here and used less liquid but added about a couple splashes of white wine. Also made slightly more oil than the recipe called for to drizzle over a demi baguette. Baked for 15 minutes at 375 and had some extremely tasty croutons for the soup!

I made this because I forgot to customize this week's produce box and ended up with an unwanted bunch of celery. I also had collard greens so chopped them and threw them in the saute. Pureed, it was avocado green, still very striking with the paprika oil. Adding red peppers instead might make a lovely pink variation. I used 4 c stock, no half and half. I didn't have Italian seasoning so used the fennel, rosemary, and oregano from my garden. A filling vegan meal with bread and salad. Delicious!

I used only 3 cups of chicken broth and no milk but kept the rest of the ingredients the same and it turned out super flavorful. I used A LOT of rosemary though. The fennel seeds I feel were necessary in achieving the flavor. I didn’t think that the soup needed the paprika oil but it did make it a little bit spicier, which was nice.

Wonderful and hearty soup. Just what we wanted on a chilly Winter night. Made as directed with just minor edits: increased beans by about 25% to account for the reports of soup being too thin. Used a tad less stock and about half the suggested half and half. Used rosemary (I think it's a must and not optional!) and skipped the fennel (don't like it). Don't skip the paprika oil - it's a super soup finisher!

This is an easy, tasty soup that comes together quickly when you’re tired after work. I agree with the others that 4 c stock is enough. Also I felt the fennel and rosemary (I used dried, ground) should be mandatory ingredients. The fennel really lends a nice flavor.

My guests raved! (I did, too, silently.) I used about 3 and a half 15 ounce cans of cannellinis and maybe about a quart of vegetable stock, and let it simmer a little longer than the recipe calls for, but I could tell it was going to be full of flavor. Only maybe half a cup of half and half, and probably could have done without. The aromatics and herbs that go in ensure that the soup is by no means bland, despite comments to the contrary. Freshness is all!

This was exceptional. Handheld immersion blender for the win on this one. The only thing I will do differently next time is cool the oil garnish before adding to the soup. It was still so hot that it spread into a layer on top of the soup vs. retaining a nice drizzle. It still tasted fantastic, just not as visually appealing. I might also try some crispy fried sage on top as an additional garnish.

Would an immersion blender work for this?

Oddly 2-dimensional, lacking complexity of flavor. Made exactly as instructed, in half. Won’t be making again.

Excellent taste, not as thick as I expected, but great none the less. We were making bechamel at the same time so I added some of that in there. Delish

I subbed onion for shallots; used 2 cans white beans and 1 can chickpeas. I used less stock per the reviews and it was too thick. Didn't care for this recipe at all, and I love white beans. Would not make it again.

Fantastic. Less than 10 ounces of dried beans fed the two of us.

Love this soup. I've made it several times, closely following the recipe, although, I blended it in the pot using an immersion blender. The last time, I followed everything closely with another deviation. I didn't strain the pepper flakes from the oil and just added all the unstrained oil to the soup after blending the soup. We loved the results.

I wish I’d read the reviews before making. This recipe is irredeemably bad. As others stated, the liquid proportions are off, and the soup is bland. The end result was a watery, flavorless mess. What a waste of ingredients.

Am surprised that folks don't remark on the unusual flavor and haunting spice notes of this very, very good and easy-to-make soup. By chance I had extremely fresh dried herbes de Provence, smoked paprika and Aleppo pepper, fennel was not yet expired, rosemary grown on my windowsill. Halved the recipe, used less broth (BTB roasted veg) as generally agreed, did not add almond milk (weird, no?) but as someone else suggested, a spoonful of Greek yogurt: just the right touch.

One of the very few NYT recipes I didn't like, just came here to remove this from my own list.. BUT! Here's a recipe I really love if you're looking for something with white beans: https://cooking.nytimes.com/recipes/1019241-beans-and-garlic-toast-in-broth

Way too thin, even without the half and half/almond milk!