Simple Bean Soup
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Simple Bean Soup from El Bulli: A Culinary Delight
There’s something deeply comforting about a bowl of bean soup. It’s a dish that warms the soul, nourishes the body, and is surprisingly versatile. This Simple Bean Soup, inspired by the legendary El Bulli—often hailed as the world’s greatest restaurant—is a testament to fine dining’s ability to shine even in humble ingredients. I first encountered this recipe while flipping through culinary archives, and I was struck by how a few ingredients could come together to create something rich and satisfying. Whether you’re looking for a weeknight dinner or a hearty meal to enjoy with friends, this bean soup is a must-try.
Why You’ll Love This Dish
This recipe isn’t just about flavor; it’s a treasure trove of benefits! First, it’s incredibly budget-friendly. Canned beans and basic vegetables allow you to create a delicious meal without breaking the bank. Additionally, this dish is remarkably easy to make, making it perfect for novice cooks and busy families alike. It can be prepared in under an hour, which is ideal for a weeknight dinner.
And if you’re a fan of healthy eating, you’re in for a treat! Packed with protein, fiber, and nutrients, this Simple Bean Soup can be part of a balanced diet. Plus, it’s fully customizable. Want to switch up the herbs? Go ahead! Fancy a bit of spice? Toss in some chili flakes. The possibilities are endless!
"This bean soup is a revelation! Simple yet delicious—perfect for those cozy nights."
Preparing Simple Bean Soup from El Bulli
So, how does this delightful soup come together? The process is straightforward and enjoyable. You’ll sauté some aromatics to create a flavorful base, cook everything together until it’s perfectly comfortable, and then blend a portion to give it that desired creaminess. Let’s break down the cooking process before we get to the ingredients.
- Sauté the aromatics for eight minutes.
- Incorporate the tomato passata and let it cook down to develop rich flavors.
- Simmer the soup with beans and stock until everything is harmoniously melded.
- Blend a portion to thicken the mixture.
- Add Picada just before serving to elevate the dish even further.
What You’ll Need
Gathering the right ingredients is key for this Simple Bean Soup. Here’s what you’ll need:
- 1 tbsp extra virgin olive oil
- 1 large garlic clove, minced
- 1 brown onion, finely chopped (about 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 bay leaf (fresh 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 (skin on or almonds)
- 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
Feel free to spice things up by adding complementary flavors—like a pinch of cumin or smoked paprika—or substituting fresh herbs with dried ones whenever needed.
Directions to Follow
Let’s make this mouthwatering soup in easy steps:
Sauté Onion and Herbs: In a large heavy-based pot, heat the extra virgin olive oil over medium heat. Add the minced garlic, chopped onion, thyme, rosemary, and bay leaf. Cook while stirring regularly for about 8 minutes until the onions are deeply golden and sweet.
Cook Tomato Passata: Stir in the tomato passata, allowing it to simmer on low heat for another 8 minutes until it thickens and turns a rich brown color. Don’t rush this step; developing the flavors here is crucial!
Simmer: Next, add the drained cannellini beans and the vegetable stock to the pot. Bring it to a gentle simmer (bubbling gently) with the lid off for about 15 minutes.
Blitz: Carefully transfer about 2/3 cup of the soup into a jug or a jar suitable for blending. Use a blender stick to blitz until smooth, then mix it back into the soup to thicken.
Stir in Picada: Just before serving, stir in 2 tablespoons of Picada. Adjust the seasoning with salt to taste, as the saltiness of canned beans can vary.
Serve: Serve the soup immediately, adding a dollop of Picada on top of each bowl. Pair it with crusty bread for a complete meal.
Creative Serving Suggestions
This soup isn’t just about its ingredients; it’s about how you serve it! Consider garnishing each bowl with a sprinkle of fresh parsley or a zest of lemon for brightness. You could even serve it alongside a warm, crusty artisan bread or flaky French brioche, creating a comforting experience that complements the heartiness of the soup.
For a more elegant touch, you can toast some hazelnuts or almonds and sprinkle them as a topping. It adds both texture and flavor!
Keeping Leftovers Fresh
If you find yourself with leftovers (though it’s tough to resist finishing the whole pot), storing it correctly is a must. Allow the soup to cool and then place it in an airtight container in the refrigerator. It should stay fresh for up to 4 days.
For long-term storage, consider freezing portions. Ensure it’s cooled well before transferring it to freezer-safe containers. It can last for up to 3 months in the freezer—just thaw overnight in the refrigerator and reheat gently on the stove.
Pro Chef Tips
- Blend to Your Liking: If you prefer a chunky soup, feel free to blend less. Alternatively, for a smoother texture, blend more of the soup.
- Herb Substitutions: Dried herbs can be used, but they won’t pack as much punch. Use roughly 1/3 of the fresh herb measurement when substituting.
- Extra Flavor Experimentation: Try adding a splash of white wine along with the passata. It elevates the flavor of the soup beautifully!
Creative Twists You Can Try
While this bean soup stays true to its classic roots, feel free to experiment with your own flavors:
- Add a splash of balsamic vinegar for tang.
- Incorporate some crushed red pepper flakes if you crave a kick.
- Toss in seasonal vegetables like kale or spinach for a nutrient boost.
- Change the beans! Kidney beans, great northern, or even black beans can create a different flavor profile.
Common Questions
How long does it take to prepare this soup?
Preparation and cooking time is approximately 45 minutes.Can I use dried beans instead of canned?
Absolutely! Just remember to soak and cook them prior, which requires an additional time commitment.Is this soup vegan-friendly?
Yes! All ingredients are plant-based, making it ideal for vegan diets.
Whether it’s a chilly day or just a craving for a cozy meal, this Simple Bean Soup from El Bulli will surely delight every palate. Enjoy the process, savor the flavors, and embrace the warmth of homemade comfort food!
Simple Bean Soup
Ingredients
Method
- In a large heavy-based pot, heat the extra virgin olive oil over medium heat. Add the minced garlic, chopped onion, thyme, rosemary, and bay leaf. Cook while stirring regularly for about 8 minutes until the onions are deeply golden and sweet.
- Stir in the tomato passata, allowing it to simmer on low heat for another 8 minutes until it thickens and turns a rich brown color.
- Add the drained cannellini beans and the vegetable stock to the pot. Bring it to a gentle simmer with the lid off for about 15 minutes.
- Carefully transfer about 2/3 cup of the soup into a jug or a jar suitable for blending. Use a blender stick to blitz until smooth, then mix it back into the soup to thicken.
- Just before serving, stir in 2 tablespoons of Picada. Adjust the seasoning with salt to taste.
- Serve the soup immediately, adding a dollop of Picada on top of each bowl.
