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)
Instructions
- Sauté base: Heat olive oil in a large heavy pot over medium heat. Add garlic, onion, thyme, rosemary, and bay leaf. Cook, stirring often, for about 8 minutes until onions are golden brown and sweet.
- Cook tomato: Stir in tomato passata and cook over low heat for about 8 minutes, until it thickens and darkens in color.
- Simmer beans: Add drained beans and vegetable stock. Bring to a gentle simmer and cook uncovered for 15 minutes.
- Thicken: Transfer 2/3 cup of the soup to a blender jar, puree until smooth, and stir it back into the pot to slightly thicken the broth.
- Add Picada: Stir in 2 tablespoons of Picada just before serving. Taste and adjust seasoning if needed.
- Serve: Ladle soup into bowls, topping each with 1 teaspoon of Picada. Serve hot with crusty bread.
- Picada: Toast hazelnuts in a skillet over medium heat, shaking often, until fragrant and golden. Wrap nuts in a clean tea towel, rub to remove most skins, then roughly chop. Place hazelnuts, parsley, garlic, olive oil, and salt in a blender jar. Blend into a coarse pesto-like paste.
Notes
- Swap hazelnuts for almonds or walnuts if preferred.
- Soup tastes even better the next day after flavors have melded.
- Serve with rustic sourdough or grilled country bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Spanish
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 274 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
