Simple Bean Soup from El Bulli Recipe

Introduction

This simple bean soup from El Bulli captures the essence of comforting, hearty flavors with minimal ingredients and a unique twist. Perfect for a cozy meal, it highlights slow-cooked tomato passata and a vibrant nutty picada to elevate every spoonful.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large garlic clove, minced
• 1 large brown onion (about 180g/6oz), finely chopped
• 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
• 1 cup fresh parsley leaves, roughly chopped
• 1 medium garlic clove, roughly chopped
• 2 tbsp extra virgin olive oil
• 1/4 cup whole hazelnuts with skin on (or almonds)
• 1/2 tsp cooking or kosher salt (or 1/4 tsp table salt)

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a large heavy-based pot over medium heat. Add the minced garlic, finely chopped onion, thyme, rosemary, and the bay leaf. Cook, stirring regularly, for about 8 minutes until the onions turn a deep golden brown and develop a sweet aroma.
2. Step 2: Add the tomato passata to the pot and reduce the 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 essential for developing deep flavor.
3. Step 3: Stir in the drained cannellini beans followed by the vegetable stock. Adjust the heat so the soup bubbles very gently and let it simmer uncovered for 15 minutes.
4. Step 4: Transfer about 2/3 cup (150ml) of the soup into a container suitable for a stick blender. Blend until smooth, then stir this back into the pot to thicken the broth.
5. Step 5: Just before serving, stir in 2 tablespoons of the prepared picada (see below). Taste the soup and add more salt if needed, as canned beans can vary in saltiness. Serve immediately.
6. Step 6: To serve, dollop each bowl with 1 teaspoon of the remaining picada. This soup pairs wonderfully with crusty bread such as artisan bread, no-yeast bread, or French brioche.
7. Step 7 (Picada preparation): Preheat a small skillet over medium heat. Toast the hazelnuts, shaking the pan regularly, until golden spots appear and they smell nutty.
8. Step 8: Transfer the toasted hazelnuts to a clean tea towel, wrap them up, and rub vigorously to remove most of the skins, which can be bitter. (If using almonds, this step is not necessary.)
9. Step 9: Roughly chop the nuts, then combine them in a jug with the roughly chopped parsley, garlic clove, and 2 tablespoons of olive oil. Blitz with a stick blender until the mixture resembles a coarse pesto—do not over-blend; some texture should remain. Use as directed in the recipe above.

Tips & Variations

• For a smoky twist, try adding a small pinch of smoked paprika along with the herbs while sautéing the onion.
• Substitute hazelnuts with almonds or walnuts if preferred, adjusting the toasting time accordingly.
• If you prefer a thicker soup, blend more of the soup before stirring it back in.
• Make the picada in advance and store it in the fridge for up to 2 days to save time.
• Use homemade vegetable stock for a richer flavor or a low-sodium canned version for easier control of saltiness.

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. The picada can be stored separately in the fridge for up to 2 days and added fresh when reheating the soup to maintain its bright flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but you will need to soak and cook the dried beans until tender before adding them to the soup. This will significantly increase the preparation time.

What if I don’t have tomato passata?

You can substitute passata with crushed canned tomatoes, but cook them longer to reduce excess liquid and intensify the flavor, following the same method.

Simple Bean Soup from El Bulli Recipe

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★★★★★

4.9 from 141 reviews

This Simple Bean Soup from El Bulli, the world-renowned restaurant, is a comforting and flavorful dish featuring cannellini beans simmered with aromatic herbs, tomato passata, and vegetable stock. Enhanced with a homemade hazelnut picada, this rustic soup boasts deep golden onion sweetness and a creamy texture achieved by blending a portion of the soup. Perfect served with crusty bread, this vegan and wholesome soup makes an ideal meal for any occasion.

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

Ingredients

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Soup

• 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
• 1 cup fresh parsley leaves, roughly chopped (lightly packed)
• 1 medium garlic clove, roughly chopped
• 2 tbsp extra virgin olive oil
• 1/2 tsp cooking or kosher salt (or 1/4 tsp table salt, adjust to taste)

Picada

• 1/4 cup whole hazelnuts with skin (or almonds)

Instructions

1. Saute onion and herbs: Heat 1 tablespoon of extra virgin olive oil in a large heavy-based pot over medium heat. Add the minced large garlic clove, finely chopped onion, thyme, rosemary, and bay leaf. Cook, stirring regularly, for 8 minutes until the onions are a deep golden brown and sweet, releasing rich aromas.
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 transforms from red and watery to a dark brown, thick consistency. This step is crucial to develop depth of flavor.
3. Simmer the soup: Stir in the drained cannellini beans followed by the vegetable stock. Adjust the heat to maintain a very gentle bubble and let the soup simmer uncovered for 15 minutes to meld the flavors.
4. Blend part of the soup: Carefully transfer about 2/3 cup (150ml) of the soup into a jug or container suitable for an immersion blender. Blitz until smooth, then stir the blended mixture back into the pot to thicken the broth and add creaminess.
5. Stir in Picada and season: Just before serving, mix in 2 tablespoons of the prepared picada. Taste and adjust salt as needed, since canned beans can vary in salt content.
6. Serve: Ladle the soup into bowls and top each with 1 teaspoon of the remaining picada for added texture and flavor. Serve immediately accompanied by crusty bread such as easy artisan no-yeast bread or French brioche.
7. Prepare the Picada – Toast nuts: Preheat a small skillet over medium heat. Add hazelnuts and toast, shaking the skillet frequently, until golden patches appear and a nutty aroma develops.
8. Remove skins from hazelnuts: Transfer the toasted hazelnuts to a clean tea towel, bundle, and rub vigorously with your hands to remove most of the bitter skin (this step is skipped if using almonds).
9. Blend Picada: Roughly chop the hazelnuts and place them in a jug just large enough to fit the head of a stick blender along with the roughly chopped parsley, garlic, olive oil, and salt. Blitz until the mixture achieves a pesto-like texture, not completely smooth. Use as directed in the recipe.

Notes

• Note 1: Tomato passata is pureed tomato without seeds or skin; it provides a rich tomato base.
• Note 2: If using dried cannellini beans instead of canned, soak and cook them thoroughly before adding; adjust cooking times accordingly.
• Use crusty bread to complement the soup’s creamy and hearty texture.
• Picada adds a nutty, herbaceous burst to the soup and can be made ahead of time and stored in the fridge.
• Adjust salt to taste since canned beans can vary in sodium content.

Keywords: Simple Bean Soup, El Bulli, Cannellini Bean Soup, Vegan Soup, Picada, Spanish Soup, Healthy Soup, Comfort Food