Description
El Bulli Bean Soup is a simple Spanish white bean soup with tomato, herbs, and a vibrant hazelnut parsley picada that adds depth and freshness.
Ingredients
Scale
- 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
- 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 olive oil in a large pot over medium heat. Add garlic, onion, thyme, rosemary, and bay leaf. Cook for 8 minutes until deep golden.
- Add tomato passata and cook on low heat for 8 minutes until dark and thick.
- Stir in drained beans and vegetable stock. Simmer gently uncovered for 15 minutes.
- Blend 2/3 cup of soup until smooth and stir back into pot to thicken.
- Stir in 2 tablespoons of picada before serving and adjust salt to taste.
- Top each bowl with remaining picada and serve hot.
Notes
- Do not rush browning the onions for best flavor.
- Cook tomato passata until thick and dark for depth.
- Soup keeps refrigerated for up to 4 days.
- Fresh picada should be used within 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 304
- Sugar: 3g
- Sodium: 1352mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg