If you’ve ever wanted to bring a little slice of the world’s most legendary kitchen into your home, this El Bulli White Bean Soup with Picada Recipe is exactly what you need. I absolutely love how this soup transforms humble white beans into a silky, hearty yet elegant dish with that amazing Picada topping adding a punch of flavor. Trust me, whether you’re a bean soup veteran or a newbie, you’ll find this recipe not just delicious but surprisingly straightforward and fun to make. Ready to dive in? Let me walk you through why this recipe is such a keeper.
Why You’ll Love This Recipe
- Deep, Complex Flavors: The slow cooking and thickening of tomato passata elevates this soup beyond your typical bean dish.
- Easy Yet Elegant: It’s straightforward enough for weeknight dinners but impressive enough to serve guests.
- Picada Magic: That little hazelnut and parsley pesto stirs in a fresh, nutty brightness that you won’t want to skip.
- Versatility & Comfort: Whether vegetarian or with clams, this soup fits any mood, season, or crowd size.
Ingredients You’ll Need
For a dish this beautiful, the ingredients are simple and wholesome, perfectly balanced to build those rich layers of flavor. The pantry staples like canned beans, quality olive oil, and fresh herbs work together effortlessly. Make sure to pick good-quality cannellini beans and fresh herbs, as they really shine here!
- Extra virgin olive oil: Look for a fruity, peppery one to bring brightness to both soup and picada.
- Garlic cloves: Fresh is best—don’t substitute powdered for this one!
- Brown onion: A sweet, caramelizable onion adds subtle sweetness as it softens.
- Fresh thyme and rosemary: Using fresh herbs seriously lifts the depth of this soup—dried works too but be sparing.
- Bay leaf: Fresh if possible; it adds that aromatic, almost floral background note.
- Tomato passata: This thick pureed tomato gives body and a rich base without chunks.
- Cannellini beans: Canned keeps it quick, but if you have time, dried beans yield incredible texture and flavor.
- Vegetable stock: Homemade adds that extra heartiness. If using store-bought, low salt gives you control at seasoning stage.
- Parsley leaves: Fresh and bright, the star green in the picada.
- Hazelnuts: Toasted for nuttiness—almonds are a great alternative if you prefer.
- Kosher or cooking salt: Essential to balance flavors without overpowering.
Variations
I love how flexible the El Bulli White Bean Soup with Picada Recipe is. Over the years, I’ve tweaked it a bit depending on my pantry and palate, and it always delivers. Feel free to make it your own—after all, that’s half the joy!
- Add Clams or Mussels: When I first made this classic with clams added at the end, the briny hit blew my mind—definitely try it if seafood’s your thing.
- Go Vegan or Vegetarian: The base recipe is naturally vegetarian, and leaving out the clams keeps it vegan-friendly.
- Use Different White Beans: Navy, lima, or butter beans all work wonderfully—you might find your new favorite version by switching it up.
- Experiment with Nuts: Toasted almonds or walnuts can replace hazelnuts in the picada for a subtly different flavor profile.
How to Make El Bulli White Bean Soup with Picada Recipe
Step 1: Caramelize Your Onion and Herbs
Start by heating your olive oil gently in a large, heavy-bottomed pot—this prevents hot spots and uneven cooking. Toss in your minced garlic, finely chopped onion, thyme, rosemary, and that bay leaf. Now, patience is key here. Stir frequently over medium heat for about 8 minutes until the onions turn a deep golden brown and become sweet. That little bit of caramelization jumps flavor several notches—I used to rush this step and always regretted it!
Step 2: Cook Down the Tomato Passata
Add your tomato passata into the pot and reduce the heat to low. Slowly cook the tomato for another 8 minutes until it shifts color from bright red to a rich, dark brown and thickens considerably. This step might seem trivial, but trust me, this concentrated tomato base is the flavor cornerstone of the soup and truly makes it sophisticated. Don’t skip it or rush it!
Step 3: Simmer Beans and Stock
Now stir in the drained cannellini beans, followed by the vegetable stock. Adjust the heat to maintain a gentle simmer with the lid off, allowing the soup to meld and thicken naturally over 15 minutes. This simmer is where all the magic happens; just a few gentle bubbles, no roiling boil—this keeps the beans tender and the flavors balanced.
Step 4: Blitz to Thicken
Remove about two-thirds of a cup (150ml) of the hot soup into a tall container or jug that fits your stick blender. Puree it until silky smooth, then stir it back into the pot. This little trick is what creates that luxurious, creamy broth without any cream or dairy. I discovered this when making a friend test the recipe, and she couldn’t believe such simple ingredients could feel so indulgent.
Step 5: Stir in the Picada
The Picada is where this soup gets its personality. Just before serving, stir in 2 tablespoons of the picada and taste for salt. Since canned beans vary in saltiness, don’t add too much too soon. You really want the fresh, nutty parsley and garlic notes peeking through here. Then serve immediately for best flavor contrast.
Step 6: Serve with a Dollop and Crusty Bread
Top each bowl with a teaspoon of the remaining Picada for a pop of color and texture. My family goes crazy for serving this alongside crispy artisan bread, no-yeast rustic loaves, or even French brioche if I’m feeling fancy. The carbs soak up every last drop of that creamy soup, making each bite divine.
Making the Picada
Toast your hazelnuts in a dry skillet over medium heat until you see golden patches and you can smell that wonderful nutty aroma—this took me a while to get right without burning them! Once toasted, I transfer them to a clean tea towel and rub vigorously to remove most of the skins, which can be bitter (skip this step if using almonds). Then chop roughly and blitz together with garlic, olive oil, parsley, and salt until the mix reaches a pesto-like texture—not completely smooth. This rustic texture is key to its charm in the soup.
Pro Tips for Making El Bulli White Bean Soup with Picada Recipe
- Caramelize Completely: Don’t rush the onions and herbs—you want that deep golden color for maximum flavor.
- Don’t Skip Thickening: Pureeing part of the soup adds luxurious body without cream.
- Use Fresh Herbs: Fresh rosemary, thyme, and parsley make a crucial difference in fragrance and freshness.
- Adjust Salt Later: Add salt after stirring in picada and tasting; this avoids over-salting especially with canned beans.
How to Serve El Bulli White Bean Soup with Picada Recipe
Garnishes
I always garnish with a teaspoon of Picada for that fresh herbal and nutty pop on top. Sometimes I also sprinkle a little extra toasted hazelnut when I want some crunch. A drizzle of good-quality extra virgin olive oil right before serving adds a lovely sheen and richness that really elevates the presentation and flavor.
Side Dishes
We love pairing this soup with crusty artisan bread—something with a chewy crust and soft center for dipping. Occasionally, I serve it alongside a crisp green salad dressed simply with lemon and olive oil to keep things light. For a more substantial meal, a side of roasted vegetables or a warm grain salad complements beautifully.
Creative Ways to Present
When I’m entertaining, I’ll serve the soup in pretty individual bowls with a swirl of picada and a sprig of fresh parsley on top. Another fun idea is to offer the picada on the side so guests can add as much as they like. For a festive occasion, place the soup in small cups for a party appetizer with crusty bread sticks.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and the soup keeps brilliantly for up to four days. The only thing is, the picada mixed in tends to lose its vibrant green color over time, but the flavor remains delicious. I usually reserve some picada separately for topping fresh servings.
Freezing
I’ve frozen this soup without picada added and it freezes well for up to 3 months. When thawing, I reheat gently on the stove and add freshly made picada just before serving to keep that fresh kick intact.
Reheating
To reheat, I gently warm the soup in a pot over medium-low heat, stirring occasionally so it doesn’t stick or scorch. Once hot, I stir in fresh picada to revive the bright flavors and garnish as usual. This method keeps the soup tasting vibrant and fresh like the day it was made.
FAQs
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Can I use dried beans instead of canned for this El Bulli White Bean Soup with Picada Recipe?
Absolutely! Using dried beans is even better for flavor and texture but requires more planning. Soak the beans overnight, then simmer until just tender before adding to the soup. This technique enhances the creaminess and lets you control salt better. Just be mindful of the extra cooking time.
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What is tomato passata and can I substitute it?
Passata is pureed, strained tomatoes that are smooth and thick, not chunky like diced tomatoes. It provides a concentrated tomato flavor and thick body for the soup. You can substitute good-quality tomato puree or sauce, but avoid anything too watery or with added herbs that might alter the flavor.
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Is the picada necessary, and can I make it ahead?
Picada is really what sets this soup apart, adding brightness and texture. You can make it ahead and store it in the fridge for up to 2 days, but be aware that the raw garlic means its flavor will mellow and green color fades over time. For best freshness, make it the day you plan to serve the soup.
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Can I add seafood like clams or mussels?
Definitely! The original El Bulli recipe includes clams, which add a wonderful briny dimension. Just soak the clams to purge sand, and add them to the simmering soup in the last 5 minutes. Mussels work well too if clams aren’t available. This adds a gorgeous coastal twist to the rich bean soup.
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What bread pairs best with this soup?
Crusty artisan bread with a chewy crust and soft interior is a dream alongside this soup. No-yeast rustic breads or even French brioche work wonderfully, soaking up the creamy soup. You’ll want something sturdy yet tender to mop up every last bit of the broth and picada.
Final Thoughts
When I first tried the El Bulli White Bean Soup with Picada Recipe, I was amazed at how such simple ingredients could produce a soup so rich, creamy, and flavorful without any cream or meat. It’s a testament to technique and quality ingredients—a perfect everyday treat that feels special. My family and friends always ask for seconds, and I bet they’ll be asking you too once you make it. Give it a go, have fun with the picada, and enjoy that comforting, elegant taste of El Bulli right in your own kitchen.
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El Bulli White Bean Soup with Picada Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Description
This Simple Bean Soup from the legendary El Bulli restaurant is a rich and comforting vegetarian soup featuring tender cannellini beans simmered with aromatic herbs, garlic, and tomato passata. The soup is thickened with a portion blended smooth and brightened with a vibrant hazelnut and parsley picada, making it a wholesome and flavorful meal perfect for any season.
Ingredients
Bean Soup:
- 1 tbsp extra virgin olive oil
- 1 large garlic clove, minced
- 1 large brown onion (or 2 small), finely chopped (~180g/6oz)
- 1/4 tsp fresh thyme, chopped (or 1/8 tsp dried thyme)
- 1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried rosemary)
- 1 bay leaf, fresh (or 1/2 dried)
- 1/3 cup tomato passata
- 4 x 400g (14oz) cans cannellini beans, drained (or 2.5 cups dried white beans, cooked)
- 3 cups vegetable stock, preferably homemade or low sodium
Picada (makes 4 tbsp):
- 1 cup fresh parsley leaves, roughly chopped
- 1 medium garlic clove, roughly chopped
- 2 tbsp extra virgin olive oil
- 1/4 cup whole hazelnuts with skins (or almonds)
- 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
Instructions
- Sauté onion and herbs: Heat the extra virgin olive oil in a large heavy-based pot over medium heat. Add the minced garlic, chopped onion, fresh thyme, rosemary, and bay leaf. Cook, stirring regularly, for 8 minutes until the onions are deeply golden brown and sweet, developing a rich flavor base for the soup.
- Cook tomato passata: Add the tomato passata to the pot and reduce the heat to low. Let it cook gently for another 8 minutes, stirring occasionally until the tomato thickens and darkens from a watery red to a rich, dark brown. This step intensifies the flavor and is essential for the soup’s depth.
- Simmer the soup: Stir in the drained cannellini beans followed by the vegetable stock. Adjust the heat so the soup bubbles very gently and simmer uncovered for 15 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Blend to thicken: Transfer about 2/3 cup (150ml) of the soup into a jug or bowl suitable for an immersion blender. Blitz until smooth and then stir this purée back into the soup, which thickens and enriches the broth’s texture without overpowering it.
- Mix in the Picada: Just before serving, stir in 2 tablespoons of the prepared Picada. Taste the soup and adjust salt as needed, remembering that canned beans often already contain salt. Serve immediately for best flavor.
- Serve: Ladle the soup into bowls and top each with 1 teaspoon of the remaining Picada for a fresh, vibrant garnish. Accompany with crusty bread such as easy artisan, no yeast bread, or French brioche for a complete meal.
- Prepare Picada: Preheat a small skillet over medium heat and toast the hazelnuts, shaking the pan frequently, until golden and fragrant. Transfer them to a clean tea towel and rub to remove most skins (omit this step if using almonds). Roughly chop the nuts, then place them in a container with parsley, garlic, olive oil, and salt. Blitz with a stick blender until you achieve a pesto-like texture with bits still visible. Use as directed in the recipe.
Notes
- Passata is a pureed, strain tomato product, thicker and smoother than canned tomatoes, often labeled tomato puree in the US.
- Any white beans like navy, lima, or butter beans work well. Colored beans will alter the soup color but still taste good.
- If using dried beans, soak them 5-24 hours, then boil and simmer with salt until nearly tender before adding to the soup.
- Vegetable stock quality is important; homemade is preferred for best taste.
- The amount of salt can vary depending on the beans used — adjust at the end for best flavor.
- For a non-vegetarian version, add clams or mussels in the last 5 minutes of cooking as per the original El Bulli recipe.
- The soup keeps well for up to 4 days; the Picada stirred in soup loses its vibrant green but remains flavorful. Fresh Picada for topping should be used within 2 days due to raw garlic content.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg
