Name: Simple Bean Soup from El Bulli Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 tbsp extra virgin olive oil; 1 large garlic clove, minced; 1 large brown onion (or 2 small), finely chopped (~180g/6oz); 1/4 tsp fresh thyme, chopped (or 1/8 tsp dried); 1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried); 1 fresh bay leaf (or 1/2 dried); 1/3 cup tomato passata; 4 x 400g/14oz cans cannellini beans, drained; 3 cups vegetable stock; 1 cup fresh parsley leaves, roughly chopped (lightly packed); 1 medium garlic clove, roughly chopped; 2 tbsp extra virgin olive oil; 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt); 1/4 cup whole hazelnuts, skin on (or almonds)

Ingredients

1 tbsp extra virgin olive oil

1 large garlic clove, minced

1 brown onion (1 large or 2 small), finely chopped (~180g/6oz)

1/4 tsp fresh thyme, chopped (or 1/8 tsp dried)

1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried)

1 bay leaf, fresh (or 1/2 dried)

1/3 cup tomato passata

4 x 400g/14oz cans cannellini beans, drained

3 cups vegetable stock

1 cup fresh parsley leaves, roughly chopped

1 medium garlic clove, roughly chopped

2 tbsp extra virgin olive oil

1/4 cup whole hazelnuts, skin on (or almonds)

1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large heavy-based pot over medium heat. Add the minced garlic, finely chopped onion, thyme, rosemary, and bay leaf. Cook, stirring regularly, for about 8 minutes until the onions turn a deep golden brown and become sweet.

Step 2: Add the tomato passata to the pot. Lower the heat and cook gently for another 8 minutes until the tomato thickens and darkens to a rich brown color. This step is crucial for developing deep flavor.

Step 3: Stir in the drained cannellini beans and then the vegetable stock. Bring to a gentle bubble and simmer uncovered for 15 minutes to let the flavors meld.

Step 4: Take about 2/3 cup (150ml) of the soup and transfer it to a container suitable for an immersion blender. Blend until smooth, then stir this back into the soup to thicken the broth.

Step 5: Just before serving, mix in 2 tablespoons of the Picada (see below). Taste the soup and adjust the salt if necessary. Serve immediately.

Step 6: To serve, add a teaspoon of the remaining Picada on top of each bowl. This soup goes wonderfully with crusty bread like simple artisan bread or French brioche.

Step 7: For the Picada, begin by toasting the hazelnuts in a small skillet over medium heat. Shake the skillet regularly until the nuts have golden patches and release a nutty aroma.

Step 8: Transfer the toasted hazelnuts to a clean tea towel. Rub vigorously to remove most of the skins, which can taste bitter. (Skip this step if using almonds.)

Step 9: Roughly chop the nuts and place them in a container that fits your stick blender along with the roughly chopped garlic, parsley, 2 tablespoons olive oil, and salt. Blend until the mixture reaches a pesto-like consistency—not completely smooth. Use as directed in the recipe.

Tips & Variations

If using dried cannellini beans instead of canned, soak them overnight and cook separately before adding to the soup.

For a creamier texture, you can blend a larger portion of the soup before adding the Picada.

Substitute hazelnuts with almonds if preferred—no need to rub off skins for almonds.

Fresh herbs are best, but dried thyme and rosemary work well if fresh are unavailable.

FAQs

Can I use other types of beans for this soup?

Yes, you can substitute cannellini beans with other white beans like navy or great northern beans. Adjust cooking times if using dried beans.

What is Picada and why is it important in this recipe?

Picada is a Catalan condiment made of nuts, garlic, herbs, and olive oil blended into a pesto-like mix. It adds depth, richness, and a fresh herbal note that elevates the soup’s flavor.