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
Scale
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.
