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Simple El Bulli Bean Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/simple-el-bulli-bean-soup-recipe/