Spanish White Bean Soup with Clams (Alubias Blancas con Almejas)
Pressure-cooked butter beans, fresh clams, and vegetables come together in a rich Spanish broth. Blending the vegetables with a few beans gives the soup its smooth, substantial texture.
Ingredients
For the Butter Beans
- 250 g dried butter beans sorted and rinsed
- 1500 ml water for pressure-cooking
- 1 leek
- 1 yellow onion
- 1 tomato
- 1 carrot
- 2 cloves garlic
- 2 bay leaves
- 3 tablespoons extra virgin olive oil
For the Clams
- Additional salt for purging the clams
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 yellow onion chopped
- ½ red pepper diced
- 2 cloves garlic minced
- 2 small dried chiles
- 1 tomato diced
- 500 g fresh clams
- 50 ml dry white wine
- 200 ml fish broth
- 1 tablespoon chopped fresh parsley
Instructions
- Cover 250 g dried butter beans with water and soak for 10 hours or overnight. Drain and rinse them before cooking.
- Place the clams in cold salted water for 30 minutes to release any sand. Drain and rinse them thoroughly.
- Transfer the drained beans to a stovetop pressure cooker and add 1500 ml water. Bring to a boil, reduce the heat, and simmer uncovered for 15 minutes, skimming away any impurities that rise to the surface.
- Add 1 leek, 1 yellow onion, 1 tomato, 1 carrot, 2 cloves garlic , 2 bay leaves, and 3 tablespoons extra virgin olive oil. Secure the lid and cook under pressure for 18 minutes, or until the beans are tender. Release the pressure according to the manufacturer’s instructions before opening.
- While the beans cook, heat 2 tablespoons extra virgin olive oil in a wide saucepan. Add 1 yellow onion, chopped, and 1 teaspoon salt, then cook for 4–5 minutes until softened.
- Add ½ red pepper, diced, and cook for 3–4 minutes. Stir in 2 cloves garlic , minced, and cook for another 1–2 minutes, until fragrant.
- Add 2 small dried chiles and 1 tomato, diced. Cook for approximately 5 minutes, until the tomato softens and begins to break down.
- Add 500 g fresh clams, cleaned, and pour in 50 ml dry white wine. Cook for a few minutes until the shells open, discarding any clams that remain closed. Pour in 200 ml fish broth and cook for 8 minutes.
- Remove the leek, onion, tomato, and carrot from the pressure cooker. Blend them with a few cooked butter beans until smooth, then stir the mixture into the saucepan with the clams.
- Add the remaining cooked beans and cook for 4 minutes, stirring occasionally. Garnish the Spanish white bean soup with 1 tablespoon chopped fresh parsley, chopped, and serve in bowls.
Notes
Keep the Water Separate: I discard the soaking water and use 1,500 ml fresh water in the pressure cooker, which keeps the cooking quantity clear and consistent.
Use a Wide Pan for the Clams: A wide saucepan gives the shells enough room to open evenly instead of crowding one another.
Create Body Without Cream: For me, blending the cooked vegetables with a few butter beans gives the broth its smooth texture while preserving the character of the beans.
Allow Time to Clean the Clams: The 30-minute purge removes trapped sand but is not included in the displayed preparation or total time.
Nutrition
Calories: 458kcal | Carbohydrates: 56g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 844mg | Potassium: 1464mg | Fiber: 15g | Sugar: 12g | Vitamin A: 4214IU | Vitamin C: 37mg | Calcium: 116mg | Iron: 6mg
