Description
El Bulli Bean Soup is a rich and flavorful vegetarian soup featuring cannellini beans simmered with fresh herbs, garlic, and tomato passata, thickened by blending part of the soup and enhanced with a vibrant parsley and hazelnut picada. This comforting dish offers a hearty texture and deep Mediterranean flavors, perfect for a nourishing meal.
Ingredients
Scale
Main Soup Ingredients
- 1 tbsp extra virgin olive oil
- 1 large garlic clove, minced
- 1 large brown onion, finely chopped
- 1/4 tsp fresh thyme, chopped
- 1/4 tsp fresh rosemary, chopped
- 1 bay leaf
- 1/3 cup tomato passata
- 4 x 14 oz cans cannellini beans, drained
- 3 cups vegetable stock
Picada Ingredients
- 1 cup fresh parsley leaves, roughly chopped
- 1 medium garlic clove, roughly chopped
- 2 tbsp extra virgin olive oil
- 1/4 cup whole hazelnuts
- 1/2 tsp kosher salt
Instructions
- Heat and sauté aromatics: Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Add the minced garlic, finely chopped onion, fresh thyme, rosemary, and bay leaf. Cook for about 8 minutes or until the onions are deep golden and fragrant, stirring occasionally to prevent burning.
- Add tomato passata: Pour in the 1/3 cup of tomato passata and reduce the heat to low. Let it cook gently for 8 minutes, stirring occasionally until the mixture thickens and darkens to develop a rich flavor base for the soup.
- Combine beans and stock, then simmer: Stir in the drained cannellini beans and vegetable stock. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes, allowing the flavors to meld and the soup to enrich.
- Blend part of the soup: Remove about 2/3 cup of the soup and blend until smooth using a blender or immersion blender. Stir the pureed portion back into the pot to thicken the soup and create a creamier texture.
- Prepare and add picada: In a food processor or blender, combine parsley leaves, roughly chopped garlic, extra virgin olive oil, whole hazelnuts, and kosher salt. Blend until finely chopped and combined to form a thick paste called picada. Stir 2 tablespoons of this picada into the soup to infuse it with bright, nutty flavors. Adjust the salt to taste.
- Serve with remaining picada: Ladle the soup into bowls and top each serving with the remaining picada for added texture and visual appeal. Serve hot and enjoy the layered flavors of this classic El Bulli inspired bean soup.
Notes
- You can substitute hazelnuts with almonds or walnuts if preferred.
- For a thinner soup, add more vegetable stock to adjust consistency.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Omitting the picada will result in a milder soup but is still delicious.
- Use fresh herbs for the best flavor; dried can be used but reduce quantity by half.
