Simple El Bulli Bean Soup Recipe

Introduction

This Simple Bean Soup from El Bulli, one of the world’s greatest restaurants, is a comforting and flavorful dish that’s easy to make at home. It’s packed with tender cannellini beans, fragrant herbs, and a rich tomato base, finished with a delicious hazelnut picada for added depth.

Ingredients

• 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 thyme)
• 1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried rosemary)
• 1 fresh bay leaf (or 1/2 dried bay leaf)
• 1/3 cup tomato passata
• 4 x 400g/14oz cans cannellini beans, drained (see note about dried beans below)
• 3 cups vegetable stock
• 1 cup fresh parsley leaves, roughly chopped and lightly packed
• 1 medium garlic clove, roughly chopped
• 2 tbsp extra virgin olive oil (for picada)
• 1/4 cup whole hazelnuts, skin on (or almonds, for picada)
• 1/2 tsp cooking or kosher salt (or 1/4 tsp table salt, adjust to taste)

Instructions

1. Step 1: Heat 1 tablespoon of extra virgin olive oil in a large heavy-based pot over medium heat. Add the minced garlic, finely chopped onion, thyme, rosemary, and bay leaf. Cook, stirring regularly, for about 8 minutes until the onions turn a deep golden brown and become sweet.
2. Step 2: Add the tomato passata and reduce the heat to low. Cook gently for another 8 minutes, stirring occasionally, until the tomato thickens and darkens to a rich brown. This step is crucial for developing deep flavor.
3. Step 3: Stir in the drained cannellini beans and vegetable stock. Adjust the heat to keep the soup gently bubbling. Simmer uncovered for 15 minutes to blend the flavors.
4. Step 4: Ladle about 2/3 cup (150ml) of the soup into a jug or container large enough for a stick blender. Blend until smooth, then return the pureed soup to the pot. This will thicken the broth nicely.
5. Step 5: Prepare the picada by stirring in 2 tablespoons of the hazelnut mixture (see below). Taste the soup and add more salt if needed, as canned beans vary in saltiness. Serve the soup immediately.
6. Step 6: To serve, add a teaspoon of the remaining picada on top of each bowl. Crusty bread, such as rustic artisan, no-yeast bread, or French brioche, is highly recommended alongside.
7. Step 7: For the picada, toast the hazelnuts in a small skillet over medium heat, shaking frequently until golden and fragrant. Transfer to a clean tea towel and rub vigorously to remove most of the skin (skip this if using almonds).
8. Step 8: Roughly chop the toasted nuts and combine them in a jug with the parsley, roughly chopped garlic, 2 tablespoons of olive oil, and salt. Blitz with a stick blender until the mixture resembles a coarse pesto—not completely smooth. Use as described above.

Tips & Variations

• If using dried cannellini beans, soak them overnight and cook until tender before adding to the soup instead of canned.
• For a richer flavor, finish the soup with a drizzle of high-quality extra virgin olive oil.
• Try swapping hazelnuts for toasted almonds in the picada for a different nutty note.
• If fresh herbs aren’t available, dried thyme and rosemary work well—just use half the amount.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Keep the picada separate if possible and add fresh before serving to maintain its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this soup?

Yes, white beans like great Northern or navy beans work well as substitutes. Just ensure they’re cooked tender before adding to the soup to maintain the right texture.

Is it necessary to remove the skins from the hazelnuts?

Removing most of the skins reduces bitterness and results in a smoother picada. Toasting helps loosen the skins, and rubbing in a towel makes removal easier, but it’s not mandatory if you don’t mind a more rustic texture.

Simple El Bulli Bean Soup Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

This Simple Bean Soup from El Bulli is a flavorful and comforting dish that highlights the richness of cannellini beans and fresh herbs, thickened with a smooth blitzed portion and enhanced by a nutty picada topping. Perfect for a cozy meal, it combines slow-sautéed vegetables, simmered beans, and a unique hazelnut picada for depth and texture.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 39 minutes
• Total Time: 54 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Soup Ingredients

• 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 fresh bay leaf (or 1/2 dried)
• 1/3 cup tomato passata
• 4 x 400g (14oz) cans cannellini beans, drained
• 3 cups vegetable stock

Picada Ingredients

• 1 cup fresh parsley leaves, roughly chopped (lightly packed)
• 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

1. Sauté Onion and Herbs: Heat 1 tablespoon of extra virgin olive oil in a large heavy-based pot over medium heat. Add the minced garlic, finely chopped onion, fresh thyme, rosemary, and bay leaf. Cook while stirring regularly for 8 minutes until the onions turn a deep golden brown and develop a sweet aroma.
2. Cook Tomato Passata: Add 1/3 cup of tomato passata to the pot and reduce heat to low. Cook for another 8 minutes, stirring occasionally, until the tomato changes from red and watery to a thick, dark brown sauce. This step is crucial to deepen the flavor.
3. Simmer Beans: Stir in the drained cannellini beans followed by 3 cups of vegetable stock. Adjust the heat so the soup bubbles very gently and simmer uncovered for 15 minutes to meld the flavors.
4. Blitz Soup: Transfer about 2/3 cup (150ml) of the soup into a jug or container suitable for an immersion blender. Blitz until smooth and then stir the pureed soup back into the pot to thicken the broth and add creaminess.
5. Prepare Picada: Just before serving, prepare the picada by heating a small skillet over medium heat. Toast the hazelnuts, shaking regularly, until they become golden with a nutty aroma. Remove the hazelnuts and rub them in a clean tea towel to remove most of the skins. If using almonds, skip this step. Roughly chop the toasted nuts and place in a jug with the roughly chopped parsley, garlic, 2 tablespoons of extra virgin olive oil, and 1/2 teaspoon of kosher salt. Blitz until it forms a pesto-like texture but not completely smooth.
6. Stir in Picada: Stir 2 tablespoons of the picada into the soup, taste, and adjust salt as needed. Serve the soup immediately.
7. Serve: Ladle soup into bowls and dollop each serving with 1 teaspoon of the remaining picada. Serve with crusty bread such as easy Artisan, no yeast bread, or French brioche for the best experience.

Notes

• Note 1: Tomato passata is a strained tomato sauce, easily found in most supermarkets; it provides a richer tomato flavor than plain crushed tomatoes.
• Note 2: If using dried beans instead of canned, soak the beans overnight and cook them until tender before using in the recipe.
• Toasting hazelnuts enhances their flavor, but if using almonds, toasting is optional and rubbing off skins is unnecessary.
• Salt levels may vary based on the brand of canned beans; always taste and adjust salt towards the end accordingly.
• For best flavor, do not skip the step of cooking the tomato passata until very thick.

Keywords: bean soup, cannellini beans, El Bulli, simple soup, vegetarian soup, picada, hazelnut pesto, Spanish cuisine, cozy meal