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El Bulli Bean Soup: A Michelin Star Secret Revealed! Bean soup: Make this El Bulli-inspired cannellini bean soup with picada in 1 hour. Creamy, flavorful, and s

El Bulli Bean Soup: A Michelin Star Secret Revealed!

Discover the magic of El Bulli in your own kitchen with this incredible bean soup recipe. This dish, originating from the world-renowned restaurant, transforms simple cannellini beans into a luxurious, creamy soup with a burst of flavor from the accompanying picada. Perfect for a sophisticated yet comforting meal, this bean soup is a testament to how humble ingredients can create extraordinary dishes. It’s surprisingly easy to make, making gourmet dining accessible at home.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 6
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 large garlic clove, minced
  • 1 large brown onion, finely chopped (~180g/6oz)
  • 1/4 tsp fresh thyme, chopped
  • 1/4 tsp fresh rosemary, chopped
  • 1 bay leaf, fresh
  • 1/3 cup tomato passata
  • 4 x 400g/14oz cans cannellini beans, drained
  • 3 cups vegetable stock
  • 1 cup fresh parsley leaves, roughly chopped

Method
 

  1. Heat oil in a large heavy based pot over medium heat. Add garlic, onion, thyme and rosemary and cook, stirring regularly, for 8 minutes until the onions are a deep golden brown and sweet.
  2. Add tomato passata and cook over low heat for another 8 minutes until the tomato changes from red and watery to dark brown and very thick. Don't skimp on this step, it's key for flavour!
  3. Stir in the drained cannellini beans followed by the vegetable stock. Adjust heat so it's bubbling very gently and simmer for 15 minutes with the lid off.
  4. Transfer 2/3 cup (150ml) of soup into a jug or jar large enough to fit the head of a blender stick. Blitz until smooth then stir it back into the soup to thicken the broth.
  5. Stir in 2 tablespoons of Picada (recipe below). Taste and add more salt if needed. Serve immediately.
  6. Dollop each bowl with 1 teaspoon of remaining Picada. Crusty bread highly recommended!

Notes

- Toasting the hazelnuts for the picada until golden and fragrant is crucial for maximum flavor.
- The tomato passata step, cooking it down until very thick, is essential for developing deep umami notes.
- For a smoother soup, ensure you blitz a good portion of it until completely smooth before returning to the pot.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.