Description
Simple Bean Soup from El Bulli is a rich and flavorful vegetarian soup featuring tender cannellini beans, aromatic herbs, and a thick tomato base. Enhanced with a textured hazelnut picada, this comforting dish balances rustic Mediterranean flavors and creamy textures, perfect for a wholesome meal served with crusty bread.
Ingredients
Scale
Soup
- 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)
Picada
- 1/4 cup whole hazelnuts, skin on (or almonds)
Instructions
- Saute onion and herbs: Heat 1 tablespoon of extra virgin olive oil in a large heavy-based pot over medium heat. Add the large minced garlic clove, finely chopped onion, fresh thyme, rosemary, and bay leaf. Cook, stirring regularly, for about 8 minutes until the onions turn a deep golden brown and develop a sweet aroma.
- Cook tomato passata: Add 1/3 cup of tomato passata to the pot and lower the heat. Cook gently for 8 minutes, stirring occasionally until the tomato changes from red and watery to a dark brown and very thick consistency. This step is essential for developing deep flavor.
- Simmer the soup: Stir in the drained cannellini beans followed by 3 cups of vegetable stock. Adjust the heat so the soup is bubbling very gently, cover with the lid off, and let it simmer for 15 minutes to meld the flavors.
- Blend part of the soup: Transfer about 2/3 cup (150ml) of the soup into a jug or container suitable for an immersion blender. Blitz until smooth and then stir this puree back into the soup to thicken the broth and add creaminess.
- Prepare the picada: While the soup simmers, preheat a small skillet over medium heat. Add 1/4 cup whole hazelnuts and toast them, shaking the skillet regularly, until golden patches appear and the nuts smell nutty. Transfer them to a clean tea towel, bundle, and rub vigorously to remove most of the bitter skin. Roughly chop the hazelnuts and place them in a jug with a medium roughly chopped garlic clove, 1 cup of roughly chopped fresh parsley leaves, and 2 tablespoons of extra virgin olive oil. Blitz with a stick blender until a pesto-like texture forms—not completely smooth. Set aside.
- Stir in picada and season: Just before serving, stir 2 tablespoons of the prepared picada into the soup. Taste and adjust salt if needed, since canned beans may vary in saltiness.
- Serve: Ladle the soup into bowls and top each with 1 teaspoon of the remaining picada. Serve immediately, ideally with crusty bread such as easy artisan, no yeast bread, or French brioche for dipping.
Notes
- Note 1: Tomato passata is pureed tomato and adds a thick, rich tomato flavor key to the soup’s depth.
- Note 2: If using dried cannellini beans instead of canned, soak them overnight and cook until tender before using in the recipe.
- Removing the skin from toasted hazelnuts reduces bitterness and enhances the smoothness of the picada.
- Season to taste at the end since canned beans differ in salt content, and adding salt last prevents over-salting.
- Crusty bread is highly recommended for serving to soak up the delicious broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: bean soup, cannellini beans, El Bulli recipe, vegetarian soup, Mediterranean soup, tomato passata soup, hazelnut picada, easy soup recipe
