Description

Experience the elegant simplicity of El Bulli with this flavorful bean soup. Featuring tender beans, aromatic vegetables, and a vibrant picada, this recipe brings world-class taste to your kitchen. Easy to make and deeply satisfying.

Ingredients

Scale

For the Bean Soup:
2 cups dried cannellini beans (or other white beans, soaked overnight and drained)
1 tablespoon olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 bay leaf
6 cups vegetable broth (or chicken broth)
Salt and freshly ground black pepper to taste
A pinch of red pepper flakes (optional)
For the Picada:
1/4 cup blanched almonds
2 cloves garlic
2 tablespoons fresh parsley leaves
2 tablespoons extra virgin olive oil
A pinch of salt

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Instructions

1. Prepare the beans: Soak dried beans overnight in cold water, then drain and rinse.
2. Build the flavor base: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (8-10 minutes).
3. Add aromatics: Stir in minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
4. Introduce beans and broth: Add soaked beans, vegetable broth, bay leaf, and optional red pepper flakes.
5. Simmer the soup: Bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours, or until beans are tender. Add more liquid if needed.
6. Prepare the picada: In a food processor or mortar and pestle, combine almonds, garlic, and parsley. Process/pound to a coarse paste, gradually drizzling in olive oil. Season with salt.
7. Blend (optional): Remove bay leaf. For a creamier soup, immersion blend about 1/3 to 1/2 of the soup, or blend a portion in a regular blender and return to the pot.
8. Season and finish: Taste the soup and season generously with salt and pepper.
9. Serve: Ladle hot soup into bowls and swirl a spoonful of picada over each serving.

Notes

Store cooled soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop, adding a splash of broth if needed. Picada is best stored separately and added when serving. The soup also freezes well for up to 2-3 months.

Prep Time: 20 minutes (plus overnight soaking)
Cook Time: 120-150 minutes
Category: Soup
Method: Stovetop
Cuisine: Spanish-inspired

Nutrition

Serving Size: 1.5 cups
Calories: approx. 350
Sugar: 5g
Sodium: 600mg
Fat: 12g
Carbohydrates: 45g
Fiber: 15g
Protein: 15g