Description
El Bulli Bean Soup is a hearty and aromatic white bean soup inspired by the famous Spanish restaurant El Bulli. Featuring a blend of cannellini beans, fresh herbs, and a rich tomato base, this comforting soup is thickened with blended beans and topped with a flavorful hazelnut and parsley picada, making it a perfect meal for any season.
Ingredients
Scale
Soup
- 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 (approximately 112 oz total)
- 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
- Prepare Aromatics: Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Add minced garlic, finely chopped onion, fresh thyme, rosemary, and bay leaf. Cook for 8 minutes until the mixture turns deep golden, releasing a fragrant aroma.
- Add Tomato Base: Stir in 1/3 cup of tomato passata and lower the heat. Cook gently for another 8 minutes until the tomato thickens and darkens, enhancing the soup’s depth of flavor.
- Simmer Beans: Add the drained cannellini beans and 3 cups of vegetable stock to the pot. Bring to a gentle simmer, uncovered, and cook for 15 minutes to meld all flavors together.
- Blend Soup: Carefully blend approximately two-thirds of the soup until smooth using a blender or immersion blender. Return the pureed portion to the pot to thicken the consistency while maintaining some whole beans for texture.
- Make Picada and Finish Soup: In a food processor or mortar and pestle, combine parsley, roughly chopped garlic clove, 2 tablespoons of extra virgin olive oil, hazelnuts, and kosher salt to create a picada paste. Stir this into the soup just before serving and adjust salt to taste.
- Serve: Ladle the soup into bowls and top each serving with a spoonful of the remaining picada for added texture and flavor. Serve hot for a delicious, comforting meal.
Notes
- The picada can be prepared in advance and stored refrigerated to save time.
- For a nuttier flavor, lightly toast the hazelnuts before grinding.
- You can substitute cannellini beans with great northern or navy beans if unavailable.
- Adjust the thickness by blending more or less soup to your preference.
- Garnish with extra fresh parsley or a drizzle of olive oil for enhanced presentation.
