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–+ servings

Simple Bean Soup

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A comforting and budget-friendly bean soup inspired by El Bulli, packed with flavor and nutrition, ideal for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 large garlic clove, minced
  • 180 g brown onion, finely chopped (about 6oz)
  • 1/4 tsp fresh thyme, chopped (or 1/8 tsp dried)
  • 1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried)
  • 1 leaf bay leaf (fresh or 1/2 dried)
  • 1/3 cup tomato passata
Beans and Stock
  • 4 cans cannellini beans, drained (400g/14oz each)
  • 3 cups vegetable stock
Picada and Garnish
  • 1 cup fresh parsley leaves, roughly chopped
  • 1 medium garlic clove, roughly chopped
  • 2 tbsp extra virgin olive oil
  • 1/4 cup whole hazelnuts or almonds (skin on or almonds)
  • 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Just before serving, stir in 2 tablespoons of Picada. Adjust the seasoning with salt to taste.
  6. Serve the soup immediately, adding a dollop of Picada on top of each bowl.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 600mgFiber: 10gSugar: 2g

Notes

Garnish individual bowls with fresh parsley or lemon zest for brightness. For texture, consider toasting nuts and using as a topping. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
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