Name: Simple Bean Soup from El Bulli
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Spanish
Ingredients: For the Bean Soup:; 1 tablespoon extra virgin olive oil; 1 large garlic clove, minced; 1 large brown onion (or 2 small), finely chopped (~180g/6oz); 1/4 teaspoon fresh thyme, chopped (or 1/8 teaspoon dried); 1/4 teaspoon fresh rosemary, chopped (or 1/8 teaspoon dried); 1 bay leaf (fresh or 1/2 dried); 1/3 cup tomato passata; 4 cans (14 oz each) cannellini beans, drained; 3 cups vegetable stock, preferably homemade or low-sodium; For the Picada (makes 4 tbsp):; 1 cup fresh parsley leaves, roughly chopped; 1 medium garlic clove, roughly chopped; 2 tablespoons extra virgin olive oil; 1/4 cup whole hazelnuts (or almonds), skin on; 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)

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This Simple Bean Soup, inspired by the family-style recipes of El Bulli, is humble, hearty, and deeply flavorful. I simmer creamy cannellini beans in a rich tomato and herb base, then finish it with a vibrant parsley-hazelnut picada that adds brightness and texture. It’s rustic cooking at its finest—nourishing, simple, and soul-warming.

Why You’ll Love This Recipe

I love how this soup showcases the beauty of basic ingredients. It’s deeply savory from the sautéed onion, garlic, and herbs, and the creamy beans make it satisfying and comforting. The picada brings everything to life with its nutty, garlicky punch. This dish proves that elegance and flavor can come from simplicity.

Simple Bean Soup from El Bulli

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bean soup:

1 tablespoon extra virgin olive oil
1 large garlic clove, minced
1 large brown onion (or 2 small), finely chopped (~180g/6oz)
1/4 teaspoon fresh thyme, chopped (or 1/8 teaspoon dried)
1/4 teaspoon fresh rosemary, chopped (or 1/8 teaspoon dried)
1 bay leaf (fresh or 1/2 dried)
1/3 cup tomato passata
4 cans (14 oz each) cannellini beans, drained
3 cups vegetable stock, preferably homemade or low-sodium

For the picada (makes 4 tbsp):

1 cup fresh parsley leaves, roughly chopped
1 medium garlic clove, roughly chopped
2 tablespoons extra virgin olive oil
1/4 cup whole hazelnuts (or almonds), skin on
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)

Directions

I heat the olive oil in a large heavy pot over medium heat. I add the garlic, onion, thyme, rosemary, and bay leaf, cooking for about 8 minutes, stirring often, until the onions are golden brown and sweet.
I stir in the tomato passata and let it cook over low heat for another 8 minutes until thickened and slightly darkened.
I add the drained beans and vegetable stock. I bring the soup to a gentle simmer and cook it uncovered for 15 minutes.
I ladle out about 2/3 cup of the soup, blend it until smooth, and stir it back in to give the broth a bit more body.
I stir in 2 tablespoons of the picada just before serving and adjust the seasoning to taste.
I ladle the soup into bowls and top each with 1 teaspoon of picada. I love serving it with warm, crusty bread.

To make the picada:

I toast the hazelnuts in a dry skillet over medium heat, shaking often, until they smell nutty and start to turn golden.
I wrap the toasted nuts in a tea towel and rub them to remove most of the skins, then roughly chop them.
I place the hazelnuts, parsley, garlic, olive oil, and salt in a blender or small food processor. I pulse into a coarse pesto-like paste.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4–5 servings
Calories: 274 kcal per serving

Variations

I sometimes use chickpeas or butter beans for a different texture.
I add a dash of smoked paprika for depth or a pinch of chili flakes for heat.
For more richness, I stir in a spoonful of pesto or a splash of cream.
I use almonds instead of hazelnuts for a slightly sweeter picada.
I blend more of the soup for a creamier finish or leave it chunky for more texture.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. The picada can be made ahead and kept refrigerated for 3 to 4 days. I stir in a bit of water if the soup thickens too much after chilling.

FAQs

What is picada?

Picada is a traditional Spanish finishing paste made from nuts, garlic, herbs, and olive oil. It adds richness and depth to soups and stews.

Can I make this soup vegan?

Yes, it already is! Just be sure to use vegetable stock and plant-based bread for serving.

Can I freeze this soup?

Yes, I freeze the soup (without the picada) in airtight containers for up to 2 months. I thaw and reheat, then stir in the picada before serving.

What can I use instead of tomato passata?

I use finely blended canned tomatoes or even a bit of tomato sauce if passata isn’t available.

Is it okay to use dried beans instead of canned?

Absolutely. I soak and cook the dried beans beforehand and use about 6 cups of cooked beans in place of the canned ones.

Conclusion

This Simple Bean Soup from El Bulli is a celebration of humble ingredients and bold flavors. I find it incredibly satisfying, nourishing, and easy to make, yet elegant enough to impress. It’s a timeless recipe I return to whenever I want warmth in a bowl.