This bean soup is brought to you by the El Bulli restaurant, which was renowned in its day for consistently ranking at the top of lists of the world’s 50 best restaurants. But don’t worry! This dish isn’t a Michelin-star-worthy masterpiece.

Simple Bean Soup
4
servings15
minutes45
minutesIngredients
1 tbsp extra virgin olive oil
▢1 garlic clove (large), minced
▢1 brown onion , (1 large, 2 small), finely chopped (~180g/6oz)
▢1/4 tsp fresh thyme , chopped (sub 1/8 tsp dried)
▢1/4 tsp fresh rosemary , chopped (sub 1/8 tsp dried)
▢1 bay leaf , fresh (or 1/2 dried)
▢1/3 cup tomato passata (Note 1)
▢4 x 400g/14oz cans cannellini beans , drained (Note 2 for dried)
▢3 cups vegetable stock , preferably homemade (else low sodium store bought) (Note 3)
- PICADA RECIPE (MAKES 4 TBSP):
▢1 cup fresh parsley leaves , roughly chopped (ie chop then lightly pack in)
▢1 garlic clove (medium), 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) (Note 4)
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