WHITE BEAN SOUP WITH CHIP SLAKS

Ingredients

2 cans of cooked white beans (400g drained each)
1 medium onion (chopped)
1 leek (white part only, sliced)
1 small carrot (diced)
1 clove of garlic
700 ml chicken (or vegetable) broth
50g Iberian ham shavings (for infusion)
2 tablespoons extra virgin olive oil
1 bay leaf
½ teaspoon sweet paprika (optional)
Salt and pepper
For the crunchy topping: 60g Iberian ham shavings, 1 teaspoon extra virgin olive oil. Optional: coarse breadcrumbs (1 tablespoon) for extra crunch

Step by step

Heat 2 tablespoons of extra virgin olive oil in a medium saucepan.
Sauté onion + leek + carrot for 5 minutes over medium heat.
Add chopped garlic → 1 more min.
Add 50g of shavings. Stir for 2 minutes → they melt and release fat, adding flavor.
(Optional) Sprinkle with paprika → 10 sec (do not burn).
Add the drained beans, broth and bay leaf.
Boil → reduce to medium heat. Cook covered for 10 minutes.
Remove the bay leaf.
Blend ½ of the soup (or all of it if you prefer 100% cream).
Return everything to the pot. Heat for 2 minutes.
Test: adjust the salt (just a little, the ham already provides some).
In a non-stick frying pan with 1 teaspoon of EVOO, add 60g shavings + (optional) breadcrumbs.
2-3 min stirring → golden and crispy.
Reserve on absorbent paper.

Final assembly

Serve the soup very hot in deep bowls.
Corona con cucharada generosa de virutas crujientes.
A drizzle of extra virgin olive oil and freshly ground black pepper.

Textura Final

Creamy and velvety (mashed beans)
Soft pieces (whole beans)
Explosive crunch (shavings + optional bread)
Deep ham flavor without the need for a bone

Quick variations

Base

Chickpeas

Lentils

100% vegan

Swap beans for

2 cans of chickpeas

400g cooked lentils

Omit ham from soup

Extra

Cumin + lemon

Chopped chorizo

Vegan smoked coconut flakes

Chef’s tip: Perfect texture: only blend ⅔ → it’s creamy with chunks. If you don’t have a can of beans: 250g dried beans (soaked 12 hours + cooked 1 hour with bay leaf).

Ready in 35 min!