Simple Bean Soup from El Bulli with Hazelnuts and Herb Picada Recipe

Introduction

This Simple Bean Soup from El Bulli, the world’s all-time greatest restaurant, is a comforting and flavorful dish that highlights the richness of cannellini beans and fresh herbs. It’s easy to make and perfect for a cozy meal any day of the week.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large garlic clove, minced
• 1 brown onion (or 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 (lightly packed)
• 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 or kosher salt (or 1/4 tsp table salt)

Instructions

1. 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 are deeply golden brown and sweet.
2. Step 2: Add the tomato passata to the pot and reduce the heat to low. Cook gently for another 8 minutes until the tomato thickens and darkens in color. This step is crucial for building the soup’s depth of flavor.
3. Step 3: Stir in the drained cannellini beans followed by the vegetable stock. Adjust the heat so the soup is bubbling very gently, and let it simmer uncovered for 15 minutes.
4. Step 4: Remove about 2/3 cup (150ml) of soup and transfer it to a jug or container suitable for using a stick blender. Blend until smooth, then stir this mixture back into the pot to thicken the soup.
5. Step 5: Prepare the Picada (see next steps), then stir 2 tablespoons of Picada into the soup just before serving. Taste and add more salt if needed, as the saltiness of canned beans can vary. Serve immediately.
6. Step 6: To serve, add a teaspoon of the remaining Picada on top of each bowl of soup. This adds a wonderful texture and flavor contrast. Serve with crusty bread, such as easy artisan, no-yeast bread, or French brioche.
7. Step 7: For the Picada, heat a small skillet over medium heat. Add the hazelnuts and toast them, shaking the skillet regularly until they have golden patches and emit a nutty aroma.
8. Step 8: Transfer the toasted hazelnuts to a clean tea towel. Bundle the towel and rub vigorously to remove most of the skins, which can be bitter. (Skip this step if using almonds.)
9. Step 9: Roughly chop the hazelnuts, then place them in a container just large enough for a stick blender along with the roughly chopped garlic, chopped parsley, olive oil, and salt. Blitz until it resembles pesto but is not completely smooth. Use this Picada as directed in the recipe.

Tips & Variations

• For a richer soup, use homemade vegetable stock if possible instead of store-bought.
• Substitute almonds for hazelnuts in the Picada if preferred, skipping the skin removal step.
• If using dried beans, soak and cook them beforehand to replace the canned variety.
• Add a splash of lemon juice just before serving to brighten up the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The Picada can be stored separately in the fridge for 2-3 days to maintain its fresh flavor; add it to the soup just before serving to preserve its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but you will need to soak the dried beans overnight and cook them until tender before adding to the soup. This step will take longer but results in great flavor and texture.

What is tomato passata?

Tomato passata is a smooth, sieved tomato puree commonly used in Italian cooking. It’s less watery than canned tomatoes and has a fresh, vibrant flavor that’s perfect for soups and sauces.

Simple Bean Soup from El Bulli with Hazelnuts and Herb Picada Recipe

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★★★★★

4.5 from 74 reviews

This Simple Bean Soup from El Bulli, one of the world’s greatest restaurants, is a comforting and flavorful vegetarian soup made with cannellini beans, fresh herbs, and a rich tomato base, finished with a nutty picada sauce for extra depth. It’s easy to prepare and perfect served with crusty artisan bread.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 39 minutes
• Total Time: 54 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Picada

• 1/4 cup whole hazelnuts with skin (or almonds)

Instructions

1. Sauté onion and herbs: Heat 1 tablespoon 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 8 minutes, until the onions turn deep golden brown and develop a sweet aroma.
2. Cook tomato passata: Add 1/3 cup tomato passata to the pot. Lower the heat and cook gently for another 8 minutes until the tomato thickens from a watery red to a dark brown and very thick consistency, intensifying the flavor base.
3. Simmer soup: Stir in the drained cannellini beans followed by 3 cups of vegetable stock. Adjust the heat so the soup simmers gently with the lid off for 15 minutes, allowing the flavors to meld and the broth to thicken slightly.
4. Blend part of the soup: Transfer about 2/3 cup (150ml) of the soup into a container suitable for an immersion blender. Blitz until smooth and then stir this back into the pot to thicken and add creaminess to the broth.
5. Prepare picada and stir into soup: Just before serving, stir in 2 tablespoons of the prepared picada into the soup. Taste and adjust seasoning with salt as needed since canned beans vary in saltiness.
6. Serve: Ladle the soup into bowls and dollop each with 1 teaspoon of the remaining picada for contrasting texture and flavor. Serve immediately with crusty artisan bread or French brioche for a perfect accompaniment.
7. Prepare picada – Toast nuts: Preheat a small skillet over medium heat. Add the hazelnuts and toast them, shaking the pan regularly, until golden patches appear and they become fragrant.
8. Remove hazelnut skins: Transfer the toasted hazelnuts to a clean tea towel, bundle it up, and rub vigorously to remove most of the bitter skins. (Skip this step if using almonds.)
9. Blend picada: Roughly chop the nuts and combine them with the parsley leaves, medium chopped garlic clove, 2 tablespoons olive oil, and salt in a jug large enough for your stick blender. Blitz until the mixture resembles a coarse pesto — not completely smooth, retaining some texture.

Notes

• Note 1: Tomato passata is pureed strained tomatoes, readily available in most supermarkets. You can substitute with finely crushed canned tomatoes if needed.
• Note 2: If using dried cannellini beans, soak overnight and cook until tender before using.
• Note 3: The long cooking of tomato passata is key for developing deep, rich flavor.
• Note 4: Adjust salt carefully since canned beans vary widely in sodium content.
• The picada is a classic Catalan sauce that adds rich flavor and texture; feel free to use almonds as a substitute for hazelnuts if preferred.
• Serve with crusty artisan-style bread, no yeast bread, or French brioche for best results.

Keywords: bean soup, cannellini beans, El Bulli recipe, vegetarian soup, Spanish soup, picada sauce, easy bean stew