Moroccan · Soup
Moroccan White Bean and Tomato Soup
Not quite loubia stew and not quite harira — a soupy, garlicky white bean bowl simmered with tomato, paprika and cumin until the beans start to break and thicken their own broth. It is cheap winter food from any Moroccan kitchen, finished with olive oil and eaten with bread to scoop.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 5
- Level
- Easy
Ingredients
- 250 g dried white beans, soaked overnight (or 2 tins, drained)
- 400 g tomatoes, grated
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp tomato purée
- 1 tsp sweet paprika, 1 tsp cumin, 1/2 tsp ginger, pinch chilli
- 1 small bunch coriander and parsley, chopped
- 4 tbsp olive oil
- Salt and black pepper
Method
- 1
Cook the beans
If using dried beans, drain the soaked beans and boil in fresh unsalted water for 45–60 minutes until nearly tender. Keep the cooking water.
- 2
Make the sauce
In a pot, soften the onion in olive oil, add garlic, paprika, cumin, ginger and chilli, then the grated tomato and purée. Cook 8 minutes to a thick sofrito.
- 3
Combine
Add the beans with enough of their cooking liquid (or water) to make it soupy. Simmer 15–20 minutes so the flavours marry and some beans break down.
- 4
Season and finish
Mash a ladleful against the side of the pot to thicken, stir in the herbs, season and add a good glug of olive oil.
Chef's tips
- Salt the beans only once they are tender — early salt keeps them chalky.
- Mashing a scoop of beans is the trick to a naturally creamy broth without any flour.
- A splash of the tomato-can juice or a little tomato purée deepens the colour and sweetness.
Frequently asked questions
Which beans are traditional?
Small white haricot or cannellini beans (loubia baida). They hold shape yet soften enough to thicken the broth.
Tinned beans to save time?
Absolutely — start at the sauce stage and simmer 20 minutes so the beans absorb the spice. Use water in place of the cooking liquid.