Description
Experience the rich, comforting flavors of Simple Bean Soup from El Bulli, one of the world’s most celebrated restaurants. This recipe invites you to bring gourmet cuisine into your home, making it perfect for a cozy family dinner or a gathering with friends. The heartiness of cannellini beans melds beautifully with aromatic herbs, creating a satisfying bowl that everyone will love. Don’t overlook the Picada; this fresh herb topping provides an irresistible punch that elevates the soup to new heights!
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 1 large garlic clove, minced
- 1 brown onion, 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
- 1/4 cup whole hazelnuts (skin on or almonds)
- 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
Instructions
- Heat oil in a large heavy-based pot over medium heat. Sauté garlic, onion, thyme, rosemary, and bay leaf for about 8 minutes until onions are golden.
- Stir in tomato passata and cook for an additional 8 minutes until thickened.
- Add cannellini beans and vegetable stock; let simmer uncovered for 15 minutes.
- Blend about 2/3 cup of soup until smooth and return it to the pot for a creamy texture.
- Stir in Picada just before serving and adjust salt to taste.
- Serve hot with an extra dollop of Picada on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg