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This Simple Bean Soup from El Bulli Recipe is a hearty and soul-warming dish that captures the essence of one of the world’s greatest restaurants in a bowl. It’s a beautiful harmony of tender cannellini beans simmered to perfection with aromatic herbs, caramelized onions, and a richly thickened tomato base, finished with a luscious hazelnut and garlic Picada that adds a delightful texture and depth. This soup is deceptively simple yet incredibly satisfying, perfect for those cozy nights when you want something comforting but brilliantly flavorful.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, combining to create a depth of flavor and texture that feels both rustic and refined. From fragrant herbs to creamy beans and the unexpected crunch of hazelnuts, each part elevates the soup to an unforgettable experience.
- Extra virgin olive oil: Adds fruity brightness and richness while gently sautéing the aromatics.
- Garlic cloves: Provide a warm, pungent base that deepens with cooking.
- Brown onions: Slowly caramelized to bring out natural sweetness and a rich golden color.
- Fresh thyme: Offers subtle earthiness that complements the beans beautifully.
- Fresh rosemary: Adds a piney, fragrant note that lingers delicately.
- Bay leaf: Infuses the broth with gentle herbal undertones.
- Tomato passata: Thickens and deepens the soup’s flavor, shifting from bright red to a luscious dark brown during cooking.
- Cannellini beans (canned): Bring creamy texture and protein, making the soup hearty and satisfying.
- Vegetable stock: The flavorful liquid base that ties all the ingredients together.
- Fresh parsley leaves: Lightly chopped to add freshness and a pop of vibrant green.
- Hazelnuts (with skin): Ground into a Picada, these add a toasty, crunchy contrast that’s pure magic.
- Salt: Enhances every element while balancing flavors perfectly.
How to Make Simple Bean Soup from El Bulli Recipe
Step 1: Saute the Onion and Herbs
Begin by warming the extra virgin olive oil in a heavy-bottomed pot over medium heat. Toss in the minced garlic, chopped onions, fresh thyme, rosemary, and bay leaf. Cook slowly, stirring often, for about 8 minutes until the onions transform into a deep golden brown and release their natural sweetness. This foundational step builds a fragrant and flavorful base that sets the stage for the soup’s complexity.
Step 2: Cook the Tomato Passata
Next, add the tomato passata. Lower the heat to a gentle simmer and cook for another 8 minutes. Watch as the tomatoes shift from a watery red to a thick, dark brown sauce—it’s important not to rush this step, as it intensifies the flavor dramatically. This slow reduction is the secret heart of the soup’s deep, robust taste.
Step 3: Simmer with Beans and Stock
Stir in the drained cannellini beans, followed by the vegetable stock. Adjust the heat so the soup simmers very gently, with soft bubbles rising to the surface. Leave the lid off and let it cook for 15 minutes to meld the flavors, while allowing some of the excess liquid to evaporate for a nicely concentrated broth.
Step 4: Blitz a Portion to Thicken
Carefully ladle about two-thirds of a cup (150 ml) of the soup into a blender jug fitted with the immersion blender attachment. Puree until completely smooth, then stir this thickened mixture back into the pot. This clever technique enriches the soup’s texture, creating a creamy body without adding cream or flour.
Step 5: Stir in the Picada
Just before serving, fold in two tablespoons of Picada—a lively blend of roughly chopped garlic, fresh parsley, extra virgin olive oil, and whole hazelnuts ground together. This final flourish adds a crunchy, aromatic punch with layers of flavor that bring the soup to life. Taste and adjust salt as needed, keeping in mind that canned beans sometimes vary in saltiness.
Step 6: Serve Warm with a Dollop of Picada
Ladle the soup into bowls and generously dollop one teaspoon of the remaining Picada on top of each serving. This adds extra texture and a burst of fresh flavor right at the end. Serve alongside crusty bread—artisan-style, no yeast loaves, or even French brioche all make perfect companions to soak up every last delicious spoonful.
How to Serve Simple Bean Soup from El Bulli Recipe
Garnishes
Beyond the signature hazelnut Picada, garnishing with a sprinkle of fresh parsley or a swirl of good olive oil elevates the presentation. A small handful of toasted hazelnuts or a crack of black pepper can add exciting texture and aroma for guests.
Side Dishes
This soup shines brightest with simple sides. Warm, crusty breads, such as artisan no-yeast loaves or a soft brioche, transform the meal into a satisfying experience. A fresh green salad with a tangy vinaigrette adds brightness and balance if you want something lighter alongside.
Creative Ways to Present
For an elegant twist, serve the soup in rustic earthenware bowls for a homely feel or in sleek white porcelain bowls for a restaurant-style vibe. Drizzle a touch of smoked paprika-infused olive oil on top or scatter microgreens for a colorful flourish. You can also ladle the soup into small espresso cups as an appetizer to impress at dinner parties.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Simple Bean Soup from El Bulli Recipe to cool completely before transferring into airtight containers. It keeps well in the refrigerator for up to three days, maintaining its rich flavors beautifully.
Freezing
You can freeze this soup in freezer-safe containers or bags for up to three months. For best results, leave the Picada out and add it fresh when reheating to preserve its texture and vibrant taste.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of vegetable stock or water to loosen it. Once warm, stir in fresh Picada to recapture that bright, nutty finish.
FAQs
Can I use dried beans instead of canned?
Yes, you absolutely can. If you prefer dried cannellini beans, soak them overnight and cook until tender before adding them to the soup. This will deepen the flavor but will take longer to prepare.
Is Picada essential to the recipe?
Picada is a traditional Catalan condiment that elevates the soup with texture and a burst of garlic, herb, and nut flavor. While the soup is delicious without it, the Picada adds that special finishing touch that makes this version truly exceptional.
Can I substitute hazelnuts in Picada?
Almonds make a fine substitute if hazelnuts are unavailable. The nuttiness is the key element, so stick with a similarly textured nut for the best results.
Is this soup vegan and gluten-free?
Absolutely! This recipe uses only plant-based ingredients and is naturally gluten-free, making it perfect for a variety of dietary preferences.
How long does it take to prepare this soup?
From start to finish, including prep and cooking, you’re looking at about 60 minutes—15 minutes for prepping ingredients and 45 minutes to develop all the flavors beautifully.
Final Thoughts
If you’ve ever dreamed of tasting a dish inspired by the legendary El Bulli, this Simple Bean Soup from El Bulli Recipe is your delicious gateway. It’s a humble bowl of comfort elevated by thoughtful technique and vibrant ingredients. I encourage you to make this soup on a quiet evening; it’s the sort of dish that feels like a warm hug and never fails to impress both family and friends. Dive in, savor each spoonful, and enjoy sharing a little bit of culinary magic from one of the world’s greatest kitchens.
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Simple Bean Soup from El Bulli Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Description
Simple Bean Soup from El Bulli is a comforting and flavorful vegetarian soup that highlights tender cannellini beans simmered with fresh herbs, garlic, and tomato passata. This recipe creates a rich and hearty meal with a unique thickening technique using blitzed soup and a vibrant picada made from parsley, garlic, and hazelnuts. Perfect for a cozy lunch or dinner, served best with crusty bread.
Ingredients
Soup Base
- 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
Picada (Herb & Nut Mixture)
- 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
- Sauté Onion and Herbs: Heat 1 tbsp of extra virgin olive oil in a large heavy-based pot over medium heat. Add minced garlic, finely chopped onion, fresh thyme, rosemary, and bay leaf. Cook while 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 tomato passata to the pot. Lower heat and simmer over low heat for 8 minutes until the tomato changes from red and watery to a very thick, dark brown consistency. This step enhances the flavor significantly, so do not rush it.
- Simmer Soup: Stir in the drained cannellini beans followed by 3 cups of vegetable stock. Adjust the heat to maintain a gentle bubbling and let the mixture simmer uncovered for 15 minutes, allowing the flavors to meld.
- Blitz for Thickness: Transfer approximately 2/3 cup (150ml) of the soup into a container suitable for immersion blending. Blitz until smooth, then stir this thickened puree back into the pot. This technique enriches the broth’s texture without using cream or flour.
- Prepare and Stir in Picada: In a blender or food processor, combine the fresh parsley leaves, medium garlic clove, 2 tbsp olive oil, whole hazelnuts, and 1/2 tsp kosher salt. Blend until you achieve a coarse paste (Picada). Stir 2 tablespoons of this Picada into the soup just before serving and adjust salt to taste if necessary.
- Serve: Ladle the soup into bowls and add a teaspoon of the remaining Picada on top as a garnish. Serve immediately with crusty bread such as rustic artisan or French brioche for an ideal accompaniment.
Notes
- Note 1: Tomato passata is a smooth purée of uncooked tomatoes, commonly available in jars or cartons.
- Note 2: If using dried cannellini beans instead of canned, soak them overnight and cook until tender before adding to the soup.
- Note 3: The blitzing step thickens the soup naturally and enhances texture, don’t skip it!
- Note 4: Salt quantities may need to be adjusted depending on the saltiness of canned beans and vegetable stock used.
- The crusty bread recommended pairs perfectly to soak up the delicious broth.
