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Simple Bean Soup from El Bulli

This bean soup originates from El Bulli, once ranked as the world's best restaurant. However, this dish is not a Michelin-star challenge—it's a simple yet flavorful soup served to the restaurant's staff. The key? Don’t skip the Picada, which elevates the soup to another level.
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Course: Soup
Cuisine: SPANISH
Keyword: Simple Bean Soup from El Bulli
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 5

Notes

Ingredients

For the Soup:

  • 1 tbsp extra virgin olive oil
  • 1 large garlic clove, minced
  • 1 large brown onion (or 2 small), finely chopped (~180g/6oz)
  • ¼ tsp fresh thyme, chopped (or ⅛ tsp dried)
¼ tsp fresh rosemary, chopped (or ⅛ tsp dried)
  • 1 bay leaf (fresh or ½ dried)
  • ⅓ cup tomato passata (see Notes)
  • 4 x 400g (14oz) cans cannellini beans, drained (see Notes for dried beans)
  • 3 cups vegetable stock (preferably homemade or low-sodium store-bought)

For the Picada (makes 4 tbsp):

  • 1 cup fresh parsley leaves, roughly chopped
  • 1 medium garlic clove, roughly chopped
  • 2 tbsp extra virgin olive oil
  • ¼ cup whole hazelnuts (or almonds)
  • ½ tsp cooking/kosher salt (or ¼ tsp table salt)

 

Instructions

1. Sauté the Aromatics

Heat olive oil in a large heavy-based pot over medium heat. Add garlic, onion, thyme, rosemary, and bay leaf. Cook, stirring frequently, for about 8 minutes until the onion turns deep golden brown and becomes sweet.

2. Cook the Tomato Passata

Reduce heat to low, add the tomato passata, and cook for another 8 minutes until it thickens and darkens in color. This step is crucial for depth of flavor.

3. Simmer the Soup

Stir in the drained beans and vegetable stock. Adjust heat to maintain a gentle simmer and cook uncovered for 15 minutes.

4. Blend for Thickness

Transfer ⅔ cup (150ml) of the soup to a container suitable for an immersion blender. Blend until smooth, then return it to the pot to thicken the broth.

5. Stir in the Picada

Just before serving, stir in 2 tbsp of Picada. Taste and adjust salt if needed (canned beans vary in salt content).

6. Serve

Ladle into bowls and top each with 1 tsp of the remaining Picada. Serve with crusty bread—artisanal, no-yeast, or even brioche.

 

How to Make the Picada

  1. Toast the Hazelnuts
    • Heat a small skillet over medium heat. Add hazelnuts and toast, shaking the pan occasionally, until they develop golden patches and a nutty aroma.
  2. Remove Skins (If Using Hazelnuts)
    • Transfer to a clean tea towel, bundle up, and rub vigorously to remove most of the skin. (This step isn’t necessary for almonds.)
  3. Blend
    • Roughly chop the hazelnuts, then blend with the parsley, garlic, olive oil, and salt in a small container until it reaches a pesto-like consistency.
Notes & Variations
  1. Tomato Passata – This is pureed, strained tomatoes, often labeled "Tomato Puree" in the U.S. It’s smooth and thick, unlike chunky canned tomatoes.
  2. Beans – Any white beans will work: navy beans, lima beans, butter beans. Darker beans like kidney or black beans will change the soup’s color but still taste great.
    • Using Dried Beans:
      • 2½ cups dried beans = 7 cups cooked beans (equivalent to 4 cans).
      • Soak in plenty of water for 5–24 hours (they will triple in size).
      • Drain, then simmer in a large pot of salted water (1 tbsp salt).
      • Cooking times vary by size and age of beans (e.g., fresh dried cannellini beans need ~25 minutes; older lima beans could take 2+ hours).
      • Test doneness frequently after 25 minutes; they should be almost tender before adding to the soup.
  3. Stock – Good stock is essential for depth of flavor. Homemade vegetable stock is ideal, but if using store-bought, go for low-sodium.
  4. Salt Adjustments – If using dried beans, more salt will be needed since canned beans contain sodium. Adjust at the end to taste.
  5. Adding Clams for the Original El Bulli Version
    • Soak clams in water for 1 hour to remove sand.
    • Add them to the soup 5 minutes before serving.
    • Mussels can be substituted for clams.
  6. Storage
    • The soup keeps for 4 days in the fridge.
    • Picada mixed into the soup may lose its green color over time, but this doesn’t affect the taste.
    • Leftover Picada (not mixed in) should be used within 2 days due to raw garlic.
 
Nutrition
Calories: 304kcal | Carbohydrates: 42g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 1352mg | Potassium: 192mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1373IU | Vitamin C: 20mg | Calcium: 174mg | Iron: 6mg
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