Name: Simple Bean Soup with Herb and Nut Picada Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1 tbsp extra virgin olive oil; 1 large garlic clove, minced; 1 large brown onion (about 180g), finely chopped; 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 cans cannellini beans, drained; 3 cups vegetable stock, preferably homemade or low sodium store bought; 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)

There’s something deeply comforting about a warm bowl of homemade soup, especially when it’s bursting with fresh herbs and a nutty punch. I can’t wait to share my favorite Simple Bean Soup with Herb and Nut Picada Recipe—it’s the kind of dish that feels like a cozy hug on a cool day and always impresses with its depth of flavor.

A close-up view of a warm stew in a white pot on a white marbled surface shows thick orange sauce with white beans and small bright green herb sauce dollops scattered on top. A wooden spoon is partially submerged in the stew and stirring it, showing the smooth shiny texture of the orange sauce mixed with the creamy beans and fresh green herbs. The pot's edge is just visible, and the photo focuses on the rich colors and cozy feel of the dish. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Simple Bean Soup with Herb and Nut Picada Recipe
Top Tip
How to Serve Simple Bean Soup with Herb and Nut Picada Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Simple Bean Soup with Herb and Nut Picada Recipe

Why You'll Love This Recipe

This recipe quickly became a staple in my kitchen because it’s simple, flavorful, and so versatile. The harmony between the creamy beans and the bright, herbaceous picada topping makes it a dish that satisfies every time.

Bold flavors from simple ingredients: Using fresh herbs and the picada technique turns humble beans into something extraordinary.
Easy weeknight cooking: The recipe is straightforward and perfect for making in under an hour.
Nutritious and filling: Beans pack protein and fiber, making this soup both comforting and wholesome.
Customizable and forgiving: You can tweak herbs, nuts, and beans to suit what you have on hand or your taste preferences.

A close-up of a black bowl filled with thick, creamy soup that is light brown with visible white beans and green herb flecks throughout. A woman's hand is dipping a piece of torn white bread topped with a smooth spread into the soup, capturing the texture of the soft bread and creamy topping mixing with the chunky soup. The background features a white marbled surface and another blurred bowl can be seen in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of the Simple Bean Soup with Herb and Nut Picada Recipe lies in its balance—each ingredient plays a clear role from the savory aromatics to the crunchy, fragrant picada. Grab fresh herbs and good quality olive oil to get the most out of those flavors.

Flat lay of a small bottle of extra virgin olive oil with a small drizzle poured out, two garlic cloves—one large minced and one medium roughly chopped, one large brown onion finely chopped into small pieces, a few sprigs of fresh thyme and rosemary, a single fresh bay leaf, a small bowl of rich red tomato passata, four opened cans with heaps of drained white cannellini beans spilling out, a glass jug partially filled with golden vegetable stock, a loosely packed cup of fresh chopped parsley leaves, and a small pile of whole hazelnuts with skins on, all arranged naturally with some garlic skins and herb sprigs scattered lightly for texture, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Extra virgin olive oil: Adds richness and helps sauté aromatics gently without overpowering.
Garlic: Infuses the soup with that classic warmth and depth.
Brown onion: Provides sweetness and body when caramelized just right.
Fresh thyme and rosemary: Combine for an earthy, fragrant base that elevates the bean broth beautifully.
Bay leaf: Adds subtle herbal notes that linger in the background.
Tomato passata: Thickens and deepens the soup with a rich, umami tomato flavor—don’t skip the slow simmer here!
Cannellini beans: Creamy white beans are perfect for this dish, but you can swap in any white beans you've got.
Vegetable stock: The soul of your soup—homemade stock makes a noticeable difference if you can manage it.
Fresh parsley: Brightens the picada and provides that fresh green pop.
Hazelnuts (or almonds): Toasted for toasty sweetness and crunch in the picada.
Salt: Balances and enhances all the other flavors; adjust depending on your beans and stock.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this soup lets you play with herbs and nuts depending on what’s fresh and handy. I often swap hazelnuts for almonds when I’m out or toss in a pinch of smoked paprika for a subtle smoky note. You’ll find it easy to make it your own.

Variation: Once, I added sautéed kale at the end for extra greens and texture—it was a lovely twist that makes it even heartier.
Dietary tweak: It’s naturally vegan, but you can add a swirl of cream or grated cheese if you eat dairy for richness.

Step-by-Step: How I Make Simple Bean Soup with Herb and Nut Picada Recipe

Step 1: Sauté the aromatics until golden and fragrant

Heat the olive oil over medium heat in a heavy-bottomed pot. Toss in the minced garlic, chopped onion, thyme, rosemary, and bay leaf. Be patient—stir regularly for about 8 minutes as the onions slowly turn a deep golden brown and release their sweetness. This stage builds the base flavor, so don’t rush it or crank up the heat too high, which might burn the garlic.

Step 2: Cook down the tomato passata to concentrate flavor

Add the passata and lower the heat. Let it cook gently for another 8 minutes or until it thickens and deepens in color—turning from bright red to a rich brown. This slow simmer is what gives the soup a luscious depth that you won’t want to skip.

Step 3: Add beans, stock, and simmer gently

Stir in the drained cannellini beans and pour in the vegetable stock. Bring the pot to a gentle bubble—too vigorous and you’ll risk losing the lovely textures. Let it simmer uncovered for 15 minutes so the flavors meld and the soup thickens slightly.

Step 4: Blitz part of the soup to thicken the broth

Ladle about two-thirds of a cup of soup into a tall container and blend until silky smooth. Stir this creamy mixture back into the pot. This trick gives the soup a velvety texture without having to puree everything, so you get a lovely contrast of whole beans and silky broth.

Step 5: Stir in the herb and nut picada before serving

Just before serving, mix in two tablespoons of the picada—its fresh parsley and toasted nuts add an irresistible brightness and crunch. Taste for salt and adjust if needed, especially if your beans or stock are on the saltier side. Don’t forget to save a bit extra picada to spoon on top of each bowl as a garnish!

How to make the Picada

Toast the hazelnuts in a dry skillet over medium heat, stirring or shaking often, until golden and aromatic. Put them in a clean towel and rub vigorously to remove most of the bitter skins—this step is key for a smooth flavor. Then roughly chop the nuts and blend them with parsley, garlic, olive oil, and salt until you get a chunky pesto-like texture. It’s fresh, nutty, and just the perfect pick-me-up for the soup!

Top Tip

From my experience cooking this soup a dozen times, these small tricks make all the difference to keep your soup delicious and vibrant.

Don’t skip the slow simmer of the passata: It transforms the soup’s flavor from “okay” to “wow” by deepening the tomato’s natural sweetness.
Toast and peel the nuts carefully: Removing the skins from hazelnuts ensures the picada isn’t bitter but has a smooth, nutty richness.
Blend only part of the soup: Pureeing a portion thickens the broth and keeps texture without turning the whole thing to mush.
Adjust salt after picada: Because canned beans and stocks vary, always taste right before serving to avoid over-salting.

How to Serve Simple Bean Soup with Herb and Nut Picada Recipe

Garnishes

For me, a dollop of the picada on top is essential—it adds bright color and fresh crunch that livens up every spoonful. Sometimes, I also sprinkle a little grated Parmesan or a drizzle of good olive oil if I want to go extra cozy.

Side Dishes

This soup pairs wonderfully with crusty bread—artisan style with a chewy crust or my easy no-yeast flatbread are favorites. A simple green salad or roasted seasonal veggies round out an easy, nourishing meal.

Creative Ways to Present

For special occasions, I love serving this soup in pretty bowls with a swirl of picada and a sprinkle of microgreens or edible flowers for a pop of color. A rustic wooden board lined with slices of garlic crostini makes for a delightful, cozy presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 4 days. Because the picada includes fresh garlic, I add it only when serving to keep it fresh and vibrant. Otherwise, the soup keeps beautifully for easy lunches.

Freezing

This bean soup freezes well—just pop it in a freezer-safe container without the picada. When you thaw it later, stir in freshly made picada for that fresh lift. It’s a lifesaver for busy weeks when you want a homemade meal ready in minutes.

Reheating

I reheat leftovers gently on the stove over low heat, stirring occasionally to warm it through evenly without breaking down the beans too much. Once hot, I add the picada and give it a good stir right before serving.

Frequently Asked Questions:

Can I use dried beans instead of canned?

Absolutely! Using dried beans deepens the flavor and texture, but remember to soak them overnight and simmer until tender before adding to the soup. The recipe guide includes detailed instructions.

What can I substitute if I don’t have hazelnuts?

Almonds make a great substitute in the picada, offering a similar crunch and mild nuttiness. You can even try walnuts or pine nuts, depending on your preference. Just toast them lightly for best flavor.

How do I make homemade vegetable stock?

Homemade vegetable stock is simple to make by simmering chopped veggies like carrots, onion, celery, garlic, and herbs in water for about 45 minutes. Strain and use immediately or freeze in portions. It adds rich flavor that upgrades any soup.

Can I add other vegetables to this soup?

Definitely! Adding chopped kale, spinach, or diced carrots towards the end of cooking boosts nutrition and texture. Just add leafy greens a few minutes before finishing to keep them bright and tender.

Final Thoughts

This Simple Bean Soup with Herb and Nut Picada Recipe is a personal favorite because it’s as satisfying as it is straightforward. I love how the picada adds that unexpected burst of freshness and texture each time. Once you try it, you’ll find it’s a recipe you come back to again and again, especially when you want something that feels homemade, hearty, and special—all without fuss. Give it a go, and I promise, you’ll be inviting friends over for soup night in no time!