Heartwarming El Bulli Simple Bean Soup
Simple Bean Soup from El Bulli
Simple Bean Soup from El Bulli is a hearty and nourishing dish that exemplifies the calming beauty of comfort food. This recipe comes from El Bulli, the iconic restaurant that changed the culinary landscape as we know it. Known for its innovative take on classic dishes, El Bulli offers this delightful soup, combining simple ingredients to create complex flavors that warm the heart and feed the soul.
Why Make This Recipe
There are many reasons to give this bean soup a try. First and foremost, it is packed with nutrients, making it a healthy choice for any meal. The combination of garlic, onion, and beans creates a rich flavor profile that appeals to everyone, and it’s surprisingly easy to make. Furthermore, this soup is perfect for batch cooking, meaning you can enjoy it for several meals without the fuss of cooking every day. Lastly, this soup can be made vegan or vegetarian-friendly, ensuring it suits a variety of diets.
How to Make Simple Bean Soup
Making Simple Bean Soup is straightforward and requires a few essential steps. Let’s break it down!
Ingredients:
- 1 tbsp extra virgin olive oil
- 1 garlic clove (large, minced)
- 1 brown onion (1 large or 2 small, finely chopped ~180g/6oz)
- 1/4 tsp fresh thyme (chopped, substitute 1/8 tsp dried)
- 1/4 tsp fresh rosemary (chopped, substitute 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 garlic clove (medium, 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)
Directions:
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Saute onion and herbs (8 minutes): Heat oil in a large heavy-based pot over medium heat. Add garlic, onion, and herbs, and cook whilst stirring regularly until the onions turn deep golden brown, about 8 minutes.
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Cook tomato passata (8 minutes): Add the tomato passata, reducing heat to low. Cook for another 8 minutes until the tomato turns dark brown and thick. Don’t rush this step; it’s essential for flavor!
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Simmer: Stir in the beans and vegetable stock. Adjust the heat and let it bubble gently for 15 minutes with the lid off.
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Blitz: Transfer 2/3 cup (150ml) of soup into a jar or jug. Use a stick blender to blitz until smooth, then mix it back into the pot to thicken the broth.
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Stir in Picada: Before serving, stir in 2 tablespoons of Picada (a nut mixture). Taste and add more salt if necessary.
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Serve: Dollop each bowl with 1 teaspoon of the remaining Picada. Pair with crusty bread for an irresistible meal.
How to Serve Simple Bean Soup
Serve the soup hot, garnished with a dollop of Picada and perhaps a sprinkle of parsley for added freshness. Crusty bread or toasted rolls are highly recommended for dipping, enhancing this lovely dish even more!
How to Store Simple Bean Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing portions. The soup can be reheated on the stove or in the microwave when you’re ready to enjoy it again.
Tips to Make Simple Bean Soup
- Quality Ingredients: Using high-quality olive oil and fresh herbs can significantly elevate the flavor of your soup.
- Adjust Seasonings: Don’t hesitate to adjust the salt or add other spices according to your taste.
- Texture Preferences: If you prefer a chunkier soup, skip the blending step.
Variation
Feel free to add your favorite vegetables, such as carrots or spinach, to the soup. You can also experiment with different beans to suit your preferences!
FAQs
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Can I make this soup ahead of time?
Yes! This soup tastes even better the next day, as the flavors will meld together. -
Is it possible to make this soup in a slow cooker?
Absolutely! Start by sautéing the onion and garlic in a pan, then transfer everything into your slow cooker and cook on low for 6-8 hours. -
Can I use dried beans instead of canned ones?
Yes, just soak your dried beans overnight, then cook them according to package instructions before adding them to the soup.
Enjoy this Simple Bean Soup from El Bulli, and embrace the warmth and flavor it brings to your kitchen!
Simple Bean Soup
Ingredients
Base Ingredients
- 1 tbsp extra virgin olive oil for sautéing
- 1 clove garlic (large, minced)
- 1 large brown onion (1 large or 2 small, finely chopped ~180g/6oz)
- 1/4 tsp fresh thyme (chopped) substitute 1/8 tsp dried
- 1/4 tsp fresh rosemary (chopped) substitute 1/8 tsp dried
- 1 leaf bay leaf (fresh or 1/2 dried)
- 1/3 cup tomato passata
- 4 cans cannellini beans (400g/14oz, drained)
- 3 cups vegetable stock
- 1 cup fresh parsley leaves (roughly chopped)
- 1 clove garlic (medium, roughly chopped)
- 2 tbsp extra virgin olive oil for Picada
- 1/4 cup whole hazelnuts (skin on, or almonds)
- 1/2 tsp cooking/kosher salt or 1/4 tsp table salt
Instructions
Preparation
- Heat oil in a large heavy-based pot over medium heat.
- Add garlic, onion, and herbs, and cook whilst stirring regularly until the onions turn deep golden brown, about 8 minutes.
Cook
- Add the tomato passata, reducing heat to low.
- Cook for another 8 minutes until the tomato turns dark brown and thick.
Simmer
- Stir in the beans and vegetable stock. Adjust the heat and let it bubble gently for 15 minutes with the lid off.
Blitz
- Transfer 2/3 cup (150ml) of soup into a jar or jug.
- Use a stick blender to blitz until smooth, then mix it back into the pot to thicken the broth.
Finishing Touches
- Before serving, stir in 2 tablespoons of Picada (a nut mixture).
- Taste and add more salt if necessary.
Serve
- Dollop each bowl with 1 teaspoon of the remaining Picada.
- Pair with crusty bread for an irresistible meal.
