Description
A hearty and flavorful Spanish-inspired Simple Bean Soup that combines cannellini beans with aromatic herbs, tomato passata, and a fresh hazelnut parsley Picada for a rich and comforting meal perfect for any occasion.
Ingredients
Scale
Bean Soup:
- 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
Picada (makes 4 tbsp):
- 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
- Saute onion and herbs: Heat 1 tablespoon of extra virgin olive oil in a large heavy based pot over medium heat. Add the minced garlic, finely chopped onion, fresh thyme, rosemary, and bay leaf. Cook, stirring regularly, for 8 minutes until the onions become deep golden brown and sweet.
- Cook tomato passata: Add 1/3 cup tomato passata to the pot and reduce heat to low. Cook for another 8 minutes, stirring occasionally, until the tomato changes from red and watery to dark brown and very thick. This step is crucial for developing deep flavor.
- Simmer: Stir in the drained cannellini beans followed by 3 cups of vegetable stock. Adjust the heat so the soup bubbles very gently, then simmer uncovered for 15 minutes to meld flavors.
- Blitz: Transfer 2/3 cup (150 ml) of the soup into a jug or container large enough to fit a stick blender. Blend until smooth, then stir this purée back into the pot to thicken the soup broth.
- Stir in Picada: Just before serving, stir in 2 tablespoons of the prepared Picada. Taste the soup and add more salt if needed, as canned beans may vary in salt content.
- Serve: Spoon 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.
- Prepare Picada: Preheat a small skillet over medium heat and toast the hazelnuts, shaking frequently, until golden and fragrant. Transfer the nuts to a clean tea towel and rub vigorously to remove most of the bitter skins (skip this step if using almonds). Roughly chop the nuts, then place them in a jug with parsley, garlic, olive oil, and salt. Blend with a stick blender until the mixture resembles a pesto—coarse but well combined. Use as directed in the soup and for garnish.
Notes
- Tomato passata is pureed, strained tomatoes and is smoother and thicker than canned diced tomatoes; it can often be found labeled as Tomato Puree in some regions.
- Any white beans such as navy, lima, or butter beans work well. Colored beans like kidney or black beans can be used but may alter the soup’s color.
- For dried beans, soak 2.5 cups in plenty of water for 5-24 hours, then boil and simmer until almost tender before adding to the soup.
- Adjust salt carefully depending on whether canned or dried beans are used; canned beans typically contain salt already.
- Homemade vegetable stock elevates the flavor significantly but low sodium store-bought stock is a good convenient alternative.
- If desired, add clams or mussels 5 minutes before the end of cooking for a seafood variation similar to the original El Bulli recipe.
- Store cooked soup for up to 4 days; Picada integrated into the soup may lose color but remains flavorful. Fresh Picada used as topping should be consumed within 2 days due to raw garlic.
- This recipe yields about 4 to 5 generous servings.
Nutrition
- Serving Size: 1 bowl (approx. 350 ml)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
