Simple Bean Soup
A hearty and nourishing soup from El Bulli that combines simple ingredients for complex flavors, perfect for comfort food lovers.
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.
Notes
Tip: Using high-quality olive oil and fresh herbs can significantly elevate the flavor. The soup can be stored in the refrigerator for up to 5 days or frozen for longer storage.