Name: Simple Bean Soup with Picada Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 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); 1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried); 1 fresh bay leaf (or 1/2 dried); 1/3 cup tomato passata; 4 x 400g (14oz) cans cannellini beans, drained; 3 cups vegetable stock, preferably homemade or low sodium store-bought; 1 cup fresh parsley leaves, roughly chopped; 1 medium garlic clove, roughly chopped; 2 tbsp extra virgin olive oil; 1/4 cup whole hazelnuts, skin on (or almonds); 1/2 tsp kosher salt (or 1/4 tsp table salt)

There’s something wonderfully comforting about a good bean soup, especially one with a fresh, vibrant twist like this Simple Bean Soup with Picada Recipe. It brings together hearty beans with a zesty, nutty herbed paste that transforms every spoonful into a small celebration. Trust me, making this is easier than you think and well worth the cozy reward.

A close-up view of a warm stew in a white pot on a white marbled surface shows thick orange sauce with white beans and small bright green herb sauce dollops scattered on top. A wooden spoon is partially submerged in the stew and stirring it, showing the smooth shiny texture of the orange sauce mixed with the creamy beans and fresh green herbs. The pot's edge is just visible, and the photo focuses on the rich colors and cozy feel of the dish. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Simple Bean Soup with Picada Recipe
Top Tip
How to Serve Simple Bean Soup with Picada Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Simple Bean Soup with Picada Recipe

Why You'll Love This Recipe

This Simple Bean Soup with Picada Recipe has quickly become one of my go-to dishes when I crave something both nourishing and bright. The magic really lies in the picada—a blend of herbs, nuts, and garlic—that lifts the soup into something so much more than just beans and broth. It’s surprisingly simple but feels like a little secret ingredient you’ll want to share with everyone.

Depth of Flavor: Slow-cooked passata and fresh herbs deepen the taste far beyond a basic bean soup.
Fresh Picada Boost: The bright, nutty picada stirred in at the end adds a punch of freshness and texture.
Hearty and Filling: The cannellini beans make it satisfying and perfect for a wholesome meal any day.
Simple Ingredients: You probably have most of these in your pantry already, making it easy to whip up on short notice.

A close-up of a black bowl filled with thick, creamy soup that is light brown with visible white beans and green herb flecks throughout. A woman's hand is dipping a piece of torn white bread topped with a smooth spread into the soup, capturing the texture of the soft bread and creamy topping mixing with the chunky soup. The background features a white marbled surface and another blurred bowl can be seen in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component here does its job perfectly. The beans provide creaminess and protein; the herbs add earthiness; and the picada? A bright, garlicky, nutty hit that makes this soup endlessly enjoyable. A quick tip: if you use canned beans, rinse them well to control the saltiness.

Flat lay of a small bottle of extra virgin olive oil with a small drizzle poured out, two garlic cloves—one large minced and one medium roughly chopped, one large brown onion finely chopped into small pieces, a few sprigs of fresh thyme and rosemary, a single fresh bay leaf, a small bowl of rich red tomato passata, four opened cans with heaps of drained white cannellini beans spilling out, a glass jug partially filled with golden vegetable stock, a loosely packed cup of fresh chopped parsley leaves, and a small pile of whole hazelnuts with skins on, all arranged naturally with some garlic skins and herb sprigs scattered lightly for texture, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Extra virgin olive oil: Adds a gentle fruitiness and richness to the base flavors.
Garlic clove: The essential aromatic that starts building flavor immediately.
Brown onion: Slowly caramelized to bring sweetness and depth without overpowering.
Fresh thyme and rosemary: These herbs add layers of fragrant earthiness; dried works too, just less potent.
Bay leaf: Provides a subtle background flavor that melds all the ingredients together.
Tomato passata: Thickens the soup and adds umami without chunkiness; think of it as rich tomato love.
Cannellini beans: Creamy white beans that soften perfectly and soak up flavor like a charm.
Vegetable stock: Homemade is best—it adds a clean, fresh depth that store-bought sometimes lacks.
Picada (parsley, garlic, olive oil, hazelnuts, salt): This fresh paste is what sets the soup apart, bringing texture and brightness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Simple Bean Soup with Picada Recipe is how adaptable it is—you can easily tweak it to your taste or what you have on hand. Don’t be shy about playing around with the nuts in the picada or trying different kinds of beans depending on your mood.

Variation: Sometimes I swap hazelnuts for almonds or walnuts in the picada, which adds a slightly different texture and flavor profile. Each nut gives a unique nuttiness so experiment!
Make it vegan/vegetarian: This recipe is naturally vegetarian and vegan—no adjustments needed, but do ensure your stock is veggie-based to keep it plant-powered.
Seasonal twists: Add chopped kale or spinach during the last 5 minutes of simmering for a leafy green boost.
Texture preferences: Blend more or less soup before returning it to the pot depending on whether you want it chunky or silky.

Step-by-Step: How I Make Simple Bean Soup with Picada Recipe

Step 1: Sauté the base

Start by heating the olive oil over medium in a heavy-bottomed pot. Toss in the minced garlic, chopped onion, thyme, rosemary, and bay leaf. Stir regularly and let everything cook gently for about 8 minutes until the onions are deep golden brown and releasing that sweet caramelized aroma. Patience here is key; those flavors build the soul of the soup.

Step 2: Cook down the tomato passata

Add the tomato passata to your pot, turn the heat to low, and cook for another 8 minutes. You'll notice the tomato thickens and darkens—this step concentrates sweetness and umami and truly transforms the soup’s depth. Don’t rush through this; it’s one of those secrets to rich flavor.

Step 3: Simmer gently with beans and stock

Stir in the drained cannellini beans, then pour in the vegetable stock. Bring everything to a gentle bubble and let it simmer uncovered for 15 minutes. Keeping the heat low and the soup barely bubbling helps the beans stay intact and lets the flavors marry perfectly without any bitterness.

Step 4: Blend part of the soup

Carefully ladle about two-thirds of a cup of soup into a container tall enough for your stick blender. Blitz until smooth, then stir the creamy mix back into the pot. This step thickens the broth and adds a lovely velvety texture without pureeing the entire soup.

Step 5: Stir in the fresh picada and serve

Just before you ladle the soup into bowls, stir in two tablespoons of that fresh, herbaceous picada mixture. Give it a taste and add salt if needed—the canned beans can vary in saltiness. Serve immediately with a small dollop of the remaining picada on top and grab some crusty bread. This little green punch on top brightens every bite.

Step 6: Make the Picada

While your soup simmers, toast the hazelnuts in a skillet over medium heat until golden and fragrant. Wrap them in a clean towel and vigorously rub to remove most of the skins (I know it’s a bit of work, but it cuts bitterness!). Roughly chop the nuts, then blitz them in a jug with parsley, garlic, olive oil, and salt until you get a pesto-like paste—not completely smooth but nicely combined.

Top Tip

From my many attempts at this Simple Bean Soup with Picada Recipe, I’ve learned a few tricks that guarantee you’ll end up with a delicious soup every time—no matter your skill level.

Don’t Skip the Passata Cooking: That 8 minutes to thicken the tomato passata adds complexity; rushing this step results in a thin, one-note soup.
Gentle Simmer: Keep the heat low enough that the soup barely bubbles to avoid beans bursting or bitterness developing.
Picada Freshness: Make your picada right before serving to keep it vibrant and green; if putting on leftovers, stir it in fresh every time.
Salt Adjustment: Always taste at the end - canned beans’ salt levels vary and can affect seasoning drastically.

How to Serve Simple Bean Soup with Picada Recipe

bean soup with picada - Serving Suggestion

Garnishes

I love starting with the speck of picada on top—it adds freshness and a little crunch. A swirl of good-quality olive oil or a sprinkle of flaky sea salt are also favorites. If you want to jazz it up further, a squeeze of lemon juice on the side really brightens everything.

Side Dishes

Crusty bread is non-negotiable in my book—artisan sourdough, no-knead bread, or even a soft brioche hold up beautifully for soaking up the broth. Sometimes I pair this soup with a simple green salad with vinaigrette to contrast the richness and keep things balanced.

Creative Ways to Present

For cozy gatherings, I like serving this soup in individual rustic bowls topped with a parsley sprig and small toasted hazelnuts on the side. It feels special without much extra effort. Alternatively, serve it with a big platter of grilled veggies and olives for a Mediterranean-inspired meal.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to four days. Since the picada loses its bright color after a couple of days, I keep it separate and add fresh dollops just before reheating—that way every bowl feels freshly made.

Freezing

This soup freezes beautifully. I recommend freezing without the picada—just portion the soup and freeze in individual containers. When ready, thaw overnight in the fridge and add freshly made picada when reheating to keep the flavors vibrant.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Avoid boiling the soup to prevent the beans from breaking down too much. Then stir in fresh picada and serve immediately for best results.

Frequently Asked Questions:

Can I use dried beans instead of canned for this Simple Bean Soup with Picada Recipe?

Yes! You can absolutely use dried beans. Soak them for 5 to 24 hours, then simmer until tender before adding them to the soup. This method imparts deeper flavor and a better texture, but take care to adjust cooking times and salt accordingly.

What exactly is picada and why is it used in this bean soup?

Picada is a traditional Mediterranean-style blend typically made from garlic, herbs, nuts, and olive oil. It’s stirred into this bean soup to add a fresh, herby, and nutty flavor boost, balancing the creamy beans and richness of the tomato base beautifully.

Can I make this soup ahead for a dinner party?

Absolutely! You can make the Simple Bean Soup with Picada Recipe a day or two ahead. Store the soup separately from the picada in the refrigerator. Reheat gently and add fresh picada just before serving to maintain its vibrant flavor and color.

What kind of bread pairs best with this soup?

Crusty breads like sourdough, artisan no-yeast bread, or even soft French brioche work beautifully. They’re perfect for soaking up the luscious broth and complementing the fresh picada’s brightness on top.

Final Thoughts

This Simple Bean Soup with Picada Recipe holds a special place in my kitchen — it’s a humble, straightforward dish that somehow feels both luxurious and homey. I love how the picada brightens and adds personality to something as simple as beans and tomato broth. I hope you give it a try and let it become one of those treasured recipes you turn to again and again, especially on days when you want to feel cozy but still nourished.