Simple Bean Soup from El Bulli (world's all time greatest restaurant!)
User Reviews
4.9
Simple Bean Soup from El Bulli (world's all time greatest restaurant!)
Description
The Simple Bean Soup adapted from El Bulli features cannellini beans cooked gently with a sauté of garlic, onion, thyme, rosemary, and bay leaf. A key step involves simmering tomato passata until thick and richly flavored before adding beans and vegetable stock. Part of the soup is blended to create a smooth, creamy broth, enhancing its body without cream. The added Picada, combining parsley, garlic, hazelnuts, and olive oil, brings a bright, fresh contrast while deepening the flavor profile with its nutty texture. The soup requires gentle simmering to meld the components and develop sweetness.
The final dish offers a thick, comforting texture with dominant herb and tomato notes, accented by the fresh and slightly crunchy Picada topping. It is served best with crusty bread to complement the dense broth. This recipe honors its source with optional variations like using dried beans for more flavor complexity or including clams for a seafood variation.
Notes suggest using canned beans for convenience or dried beans soaked and cooked separately for a more developed flavor. Homemade vegetable stock is preferred to boost overall taste, and salt adjustments are needed depending on the beans used. The Picada topping is best added fresh, as it changes color if pre-stirred into leftover soup.
Ingredients
Bean Soup:
- 1 tbsp extra virgin olive oil
- 1 garlic large), minced, clove
- 1 brown onion , (1 large, 2 small), finely chopped (~180g/6oz)
- 1/4 tsp thyme chopped (sub 1/8 tsp dried, fresh
- 1/4 tsp rosemary chopped (sub 1/8 tsp dried, fresh
- 1 bay leaf , fresh (or 1/2 dried)
- 1/3 cup tomato passata (Note 1)
- 4 x 400g/14oz cans cannellini beans , drained (Note 2 for dried)
- 3 cups vegetable stock , preferably homemade (else low sodium store bought) (Note 3)
Picada recipe (makes 4 tbsp):
- 1 cup parsley roughly chopped (ie chop then lightly pack in, fresh leaves
- 1 garlic medium), roughly chopped, clove
- 2 tbsp extra virgin olive oil
- 1/4 cup hazelnut skin on (or almonds, whole
- 1/2 tsp kosher salt or 1/4 tsp table salt) (Note 4, cooking salt
Instructions
- Saute onion and herbs 8 minutes: Heat oil in a large heavy based pot over medium heat. Add garlic, onion, herbs and cook, stirring regularly, for 8 minutes until the onions are a deep golden brown and sweet.
- Cook tomato passata 8 minutes: Add tomato passata and cook over low heat for another 8 minutes until the tomato changes from red and watery to dark brown a d very thick. Don't skimp on this step, it's key for flavour!
- Simmer: Stir in the beans followed by the vegetable stock. Adjust heat so it's bubbling very gently and simmer for 15 minutes with the lid off.
- Blitz: Transfer 2/3 cup (150ml) of soup into a jug or jar large enough to fit the head of a blender stick. Blitz until smooth then stir it back into the soup to thicken the broth.
- Stir in Picada: Just before serving, stir in 2 tablespoons of Picada. Taste and add more salt if needed (canned beans differ in salt). Then serve immediately.
- Serve: Dollop each bowl with 1 teaspoon of remaining Picada. Crusty bread highly recommended (easy Artisan, no yeast bread or French brioche).
Picada:
- Toast hazelnuts: Preheat a small skillet over medium heat. Add hazelnuts and toast, shaking the skillet regularly, until there are golden patches and they smell nutty.
- Remove most skin: Transfer hazelnuts to a clean tea towel. Bundle up and rub vigorously with hands to remove most of the skin (which is bitter). (No need to do this with almonds)
- Blitz: Roughly chop hazelnuts then add into a jug just large enough to fit the head of a stick blender with remaining ingredients. Blitz until it's like pesto - not completely smooth. Use per recipe.
Notes
- Using homemade vegetable stock improves the soup's depth compared to store-bought versions.
- Dried white beans can replace canned; soak and simmer before adding to soup, adjusting salt accordingly.
- The tomato passata step is essential to develop a rich, thick flavor base and should not be skipped.
- Picada enhances flavor and texture; add fresh just before serving and reserve some for topping individual bowls.
- Serving with crusty bread complements the soup’s thick consistency and balances textures.
- Leftover soup keeps up to 4 days; add fresh Picada when reheating to restore flavor brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304cal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1352mg | 56% |
| Potassium | 192mg | 4% |
| Fiber | 13g | 52% |
| Sugar | 3g | 6% |
| Vitamin A | 1373IU | 27% |
| Vitamin C | 20mg | 22% |
| Calcium | 174mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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