Description
El Bulli Bean Soup is a rich and comforting vegetable-based soup featuring tender cannellini beans, aromatic herbs, and a luscious blend of fresh garlic and hazelnut picada. This Spanish-inspired recipe offers a wholesome, thickened soup perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 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
- 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
- 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 8 minutes, stirring occasionally, until the mixture turns deep golden and fragrant.
- Add Tomato Passata: Stir in the 1/3 cup of tomato passata and reduce the heat to low. Cook gently for 8 minutes until the tomato thickens and darkens in color, enhancing the flavor base.
- Simmer the Beans: Add the drained cannellini beans and vegetable stock to the pot. Bring to a gentle simmer uncovered and cook for 15 minutes, allowing the flavors to meld and the soup to develop depth.
- Blend Soup Portion: Remove 2/3 cup of the soup and blend until smooth to create a creamy texture. Stir the blended mixture back into the pot to thicken the soup evenly without losing its rustic character.
- Prepare and Incorporate Picada: In a food processor or blender, combine the parsley, garlic, olive oil, hazelnuts, and kosher salt to make a vibrant picada. Stir 2 tablespoons of this picada into the soup just before serving to brighten the flavor and add richness.
- Serve: Ladle the hot soup into bowls, topping each with the remaining picada for an extra nutty and herby finish. Serve immediately to enjoy the warm, aromatic flavors.
Notes
- Picada is a traditional Catalan sauce or garnish that adds depth and texture to the soup.
- To make the soup vegan, ensure the vegetable stock is vegan-friendly.
- Use fresh herbs for optimal flavor; dried can be substituted but use sparingly.
- If a creamier texture is preferred, blend a larger portion of the soup before stirring back.
- Store leftovers in the refrigerator for up to 3 days and reheat gently to maintain the soup’s texture.
