Description
A hearty and flavorful Simple Bean Soup made with cannellini beans, fresh herbs, and a rich tomato base, thickened with pureed soup and enhanced with a vibrant homemade picada topping. Perfect for a comforting vegetarian meal, served with crusty bread.
Ingredients
Scale
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)
- 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
Picada
- 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)
Instructions
- Saute onion and herbs: Heat 1 tablespoon of extra virgin olive oil in a large heavy-based pot over medium heat. Add the minced garlic, finely chopped onion, fresh thyme, rosemary, and bay leaf. Cook, stirring regularly, for 8 minutes until the onions are deep golden brown and sweet.
- Cook tomato passata: Add 1/3 cup tomato passata to the pot and reduce heat to low. Cook for 8 minutes until the tomato thickens considerably and changes from bright red and watery to a dark brown color, developing deep flavor.
- Simmer: Stir in the drained cannellini beans followed by 3 cups of vegetable stock. Increase heat to bring the soup to a gentle simmer with the lid off. Maintain a very gentle bubble for 15 minutes to meld flavors.
- Blitz: Transfer about 2/3 cup (150 ml) of the soup into a jug or container suitable for an immersion blender. Blitz until smooth and then stir this purée back into the pot to thicken the broth and add creaminess.
- Prepare Picada: While the soup simmers, preheat a small skillet over medium heat. Toast the hazelnuts, shaking frequently, until golden and fragrant. Transfer nuts to a clean tea towel and rub to remove most skins. Roughly chop the nuts, then combine in a jug with parsley, chopped garlic, olive oil, and kosher salt. Blitz with a stick blender until it forms a pesto-like texture but not fully smooth.
- Stir in Picada: Just before serving, stir 2 tablespoons of the picada into the soup. Taste and adjust salt if necessary, as canned beans may vary in salt content.
- Serve: Dish the soup into bowls and add a teaspoon of the remaining picada on top of each serving. Serve immediately alongside crusty bread such as easy artisan, no-yeast bread or French brioche for a complete meal.
Notes
- Passata is smooth, strained pureed tomatoes commonly used in Italian cooking. If unavailable, use tomato puree but avoid chunky canned tomatoes.
- White beans like navy, lima, or butter beans can substitute for cannellini beans. Colored beans work but may change the soup color.
- For dried beans, soak 2 1/2 cups overnight, then boil and simmer with salt until tender, about 25 minutes for fresh cannellini; older beans may take longer.
- Vegetable stock quality greatly affects the soup; homemade stock is highly recommended.
- Adjust salt carefully due to canned beans' saltiness; more salt may be necessary when using dried beans.
- Including clams or mussels is optional and used in the original recipe for extra flavor; add clams 5 minutes before finishing if desired.
- The soup keeps well for up to 4 days; picada stirred in may lose color but maintains flavor. Fresh picada for topping is best consumed within 2 days due to raw garlic.
- Serve with crusty bread to complement the soup's texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
