Introduction
Bean soup is a hearty and satisfying dish that brings warmth and comfort to the table. With its rich flavors and healthy ingredients, it’s a perfect meal for any day of the week. This recipe combines cannellini beans with aromatic herbs and a delightful Picada for added depth and crunch. It’s not only delicious but also nutritious, making it an excellent choice for vegetarians and bean lovers alike.
Detailed Ingredients with measures
Extra virgin olive oil: 1 tbsp
Garlic clove (large), minced: 1
Brown onion (1 large or 2 small), finely chopped (~180g/6oz): 1
Fresh thyme, chopped: 1/4 tsp (or 1/8 tsp dried)
Fresh rosemary, chopped: 1/4 tsp (or 1/8 tsp dried)
Bay leaf (fresh or 1/2 dried): 1
Tomato passata: 1/3 cup
Cannellini beans (4 x 400g/14oz cans), drained (or dried beans): 4
Vegetable stock (preferably homemade, else low sodium): 3 cups
Picada Recipe (makes 4 tbsp):
Fresh parsley leaves, roughly chopped: 1 cup
Garlic clove (medium), roughly chopped: 1
Extra virgin olive oil: 2 tbsp
Whole hazelnuts (skin on) or almonds: 1/4 cup
Cooking/kosher salt (or table salt): 1/2 tsp (or 1/4 tsp table salt)
Prep Time
Prep time for this recipe is approximately 15 minutes, which includes chopping the onions and garlic, as well as prepping the other ingredients.
Cook Time, Total Time, Yield
Cook time is around 30 minutes, making the total time for this recipe approximately 45 minutes. This recipe yields about 5 servings, ensuring there is plenty to share or enjoy as leftovers.
Enjoy making this nourishing bean soup for a cozy meal that is both simple and sophisticated!
Detailed Directions and Instructions
Saute Onion and Herbs
Heat 1 tablespoon of extra virgin olive oil in a large heavy-based pot over medium heat. Add 1 large minced garlic clove, 1 finely chopped brown onion (about 180g or 6oz), 1/4 teaspoon of fresh thyme, 1/4 teaspoon of fresh rosemary, and 1 bay leaf. Cook, stirring regularly, for 8 minutes until the onions are deep golden brown and sweet.
Cook Tomato Passata
Add 1/3 cup of tomato passata to the pot and cook over low heat for an additional 8 minutes. The tomato should change from red and watery to dark brown and very thick. This step is essential for enhancing the flavor of the soup, so do not rush it.
Simmer the Soup
Stir in 4 cans of drained cannellini beans and 3 cups of vegetable stock. Adjust the heat so that the mixture is bubbling gently. Allow it to simmer uncovered for 15 minutes.
Blitz the Soup
Transfer 2/3 cup (150ml) of the soup into a jug or jar-sized blender. Use a blender stick to blitz the portion until smooth, then stir this mixture back into the soup to thicken the broth.
Stir in Picada
Just before serving, mix in 2 tablespoons of Picada. Taste the soup and add more salt if necessary, as the salt level may vary depending on the canned beans used. Serve immediately.
Serve
Dollop each bowl of soup with 1 teaspoon of the remaining Picada. Pair with crusty bread for the best experience, such as easy Artisan no-yeast bread or French brioche.
Picada Recipe
Toast Hazelnuts
Preheat a small skillet over medium heat. Add 1/4 cup of whole hazelnuts and toast them, shaking the skillet regularly, until they have golden patches and a nutty aroma.
Remove Most Skin
Transfer the toasted hazelnuts to a clean tea towel. Bundle the towel and rub it vigorously with your hands to remove most of the skin, which can taste bitter. This step is less critical for almonds, which can be used without skin removal.
Blitz the Picada
Roughly chop the hazelnuts and place them into a jug along with 1 cup of roughly chopped fresh parsley leaves, 1 medium garlic clove (roughly chopped), and 2 tablespoons of extra virgin olive oil. Use a stick blender to blitz these ingredients until they resemble a pesto consistency, but do not make them completely smooth.
Notes
Passata
Passata is pureed, strained tomatoes, sometimes labeled as Tomato Puree in the US. It’s smooth and thick instead of chunky like canned tomatoes.
Beans
You can use any white beans such as navy beans, lima beans, or butter beans. For this recipe, if using dried beans, you will need 2 1/2 cups of dried white beans, which will yield about 7 cups once cooked. Remember that 1 can equals about 1 3/4 cups of beans once drained.
How to Cook Dried Beans
Soak dried beans in plenty of water for 5 to 24 hours, as they will triple in volume. After soaking, drain and bring to a boil in a pot of water with 1 tablespoon of salt. Simmer partially covered until tender, checking around 25 minutes.
Stock
Using high-quality vegetable stock is essential for enhancing the flavor. Homemade vegetable stock is highly recommended.
Salt
Table salt is finer than kosher or cooking salt, so you will require less if substituting. The amount of salt needed will vary based on whether you’re using canned or dried beans. Adjust for taste accordingly.
Recipe Source
This recipe is adapted from “The Family Meal” by El Bulli restaurant, originally including clams. For a clam version, soak them for 1 hour and add just 5 minutes before serving.
Storage
Cooked soup can be stored for up to 4 days. However, the Picada stirred into the soup will lose its green color after a couple of days. The fresh Picada for topping should not be stored longer than 2 days due to the raw garlic.
Cook techniques
Sautéing
Heat extra virgin olive oil in a large heavy-based pot over medium heat. Add minced garlic, finely chopped onion, and herbs. Cook while stirring regularly for about 8 minutes until the onions achieve a deep golden brown color and become sweet in flavor.
Cooking Tomato Passata
Add the tomato passata to the sautéed mixture and cook over low heat for another 8 minutes. During this time, monitor as the tomato sauce transforms from a red, watery consistency to a dark brown, thick texture. This step is crucial for enhancing the soup’s flavor.
Simmering
Stir in the drained cannellini beans, followed by the vegetable stock. Adjust the heat until the mixture bubbles gently, then simmer uncovered for approximately 15 minutes. This allows the flavors to meld together.
Blending
Transfer about 2/3 cup (150ml) of the soup into a blender jug or jar that fits the head of a stick blender. Blitz the contents until smooth and then stir it back into the soup to thicken the broth.
Incorporating Picada
Just before serving, stir in 2 tablespoons of Picada into the soup. Taste the mixture and adjust the salt as necessary, since the saltiness of canned beans can vary. Serve immediately for the best flavor.
Toasting Hazelnuts
Preheat a small skillet over medium heat and add whole hazelnuts. Toast them while shaking the skillet regularly until they display golden patches and emit a nutty aroma.
Removing Hazelnut Skin
Once toasted, transfer the hazelnuts to a clean tea towel. Bundle the towel and rub vigorously with your hands to remove most of the skin, which can be bitter in flavor. This step is not necessary if using almonds.
Blending Picada
Roughly chop the hazelnuts and add them into a jug suitable for a stick blender along with the roughly chopped garlic, parsley, and olive oil. Blitz the ingredients until the mixture reaches a pesto-like consistency, ensuring it is not completely smooth.
FAQ
Can I use dried beans instead of canned beans?
Yes, dried beans can be used. You will need 2.5 cups of dried white beans to yield approximately 7 cups of cooked beans.
How do I cook dried beans?
Soak dried beans in plenty of water for 5 to 24 hours, as they will triple in volume. Drain them and boil before gently simmering in a large pot of water with 1 tablespoon of salt until tender.
What is the difference between passata and canned tomatoes?
Passata is pureed, strained tomatoes that is smooth and thick compared to the chunky texture of canned tomatoes. It is usually referred to as Tomato Puree in some regions.
How should I store leftover bean soup?
Cooked bean soup can be stored in the refrigerator for up to 4 days. However, the Picada stirred in will lose its vibrant green color over time.
Can I add clams to the bean soup?
Yes, if desired, you can add clams by soaking them for 1 hour to purge sand and then including them in the soup 5 minutes before serving. Alternatively, mussels can be used.
Conclusion
This bean soup is a versatile and hearty dish, perfect for a comforting meal. The combination of cannellini beans, fresh herbs, and the flavorful picada adds depth and richness to each bowl. This recipe showcases the beauty of simple, plant-based ingredients, making it not only delicious but also nutritious and fulfilling.
Bean Salad with Picada
Combine leftover bean soup with mixed greens, cherry tomatoes, and cucumbers, topped with picada for a fresh salad.
Stuffed Bell Peppers
Use the bean soup mixture to stuff bell peppers, top with cheese, and bake until tender for a delicious twist.
Bean and Quinoa Bowl
Serve the bean soup over cooked quinoa, garnished with avocado, and a drizzle of olive oil for a wholesome meal.
Vegetable Risotto
Incorporate the flavors of the bean soup into a creamy vegetable risotto, using the soup as the base for cooking the rice.
Chickpea and Bean Soup
Swap out some cannellini beans for chickpeas to create a delightful variation of the original recipe with added texture.
Bean Dip
Blend the soup until smooth, then serve as a dip with vegetable sticks or tortilla chips for a tasty appetizer.
