This Bean Soup comes to you from El Bulli restaurant, famed in its time for topping the World’s 50 Best Restaurant list, year after year. But fear not! This is not a complex Michelin star dish. It’s a simple bean soup from the El Bulli staff cookbook.
If this tasty little number is good enough for the folks behind this world class restaurant, it’s good enough for the rest of us!
Bean Soup from El Bulli
El Bulli was a restaurant in Catalonia, Spain, that cemented its place in dining history as one of the world’s all-time greatest restaurants. This 3-Michelin restaurant run by the chef Ferran Adrià is best known as a pioneer of molecular gastronomy – a highly technical, innovative style of food that sought to redefine traditional preconceptions of food and dining.
Famously only open for 5 months of the year, landing a reservation in its heyday was akin to striking gold. Even billionaires and Hollywood elites would chopper in, clamouring for a chance to taste mind-bending nouveau-Spanish dishes like spherified liquid olives and the “vanishing ravioli”. Quite a step up from the sort of nosh I’m used to sharing on this website!
The dishes cooked by the kitchen for staff meals however were much more recognisable, home-style fare by comparison. A collection of these recipes is published in “The Family Meal” El Bulli cookbook. This food is definitely much closer to home and on my level!!😂
The bean soup I’m sharing today is based on a recipe from the book. No dehydrators, Pacojets or xanthan gum needed for this one, I promise! All it is is just a good, traditional Spanish bean soup topped with a deliciously punchy, pesto-like picada that really brings it home.
The original recipe from “The Family Meal” El Bulli cookbook contains clams. I was specifically looking for a vegetarian bean soup so I left it out, and still thought it was delicious. So that’s what I’m sharing today.
Ingredients in El Bulli’s Bean Soup
There’s two parts to this bean soup: the bean soup itself and picada, a pesto-like condiment used in Catalan cuisine. Don’t even think about skipping it. It really makes this otherwise very simple soup!
Ingredients in the soup
Here’s what you need for the soup:
Vegetable stock (forgive the typo above, I will fix it!) – Store-bought is fine but honestly, homemade vegetable stock is a cinch to make and takes this soup from good to great! Somehow I cannot imagine El Bulli making this with packet stock! 😂
Beans – Just everyday canned cannellini beans. El Bulli made this with dried beans they cooked themselves, which do taste better than canned. I opted for canned for convenience however so I (you!) can make this soup right now. But I’ve included directions in the recipe for making this with dried beans.
Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. More on tomato passata here.
El Bulli probably made their own from fresh tomatoes. We will do just fine with store bought. 😉
Garlic and onion – Essential flavour base for an otherwise simple soup.
Extra virgin olive oil – For cooking. El Bulli probably pressed their own – heh! But you can just use store bought, don’t worry 👍🏻
Bay leaves, thyme and rosemary – A surprisingly small amount compared to the usual generous volumes of herbs I use in my recipes, and it’s all we need for their subtle flavour.
I also feel (immaturely) very smug that I can say these are out of my own garden. 🙌🏻
The real El Bulli clam version
If you feel that you are ready for the full El Bulli experience by adding clams, here’s how:
Soak clams for 1 hour as this will help the clams to purge themselves of any sand.
Remove from the water and add them to the soup 5 minutes before the end.
If clams aren’t available, use mussels instead. 😊
Ingredients for the Picada
As mentioned above, Picada is to Catalans what pesto might be to Italians and sauce verte to the French. A brightly herby green paste emulsified with oil, a dollop or a smear of it just makes everything better. This bean soup is no exception!
There are many variants of Picada, but generally it is made with some kind of nut (almond is most common but the hazelnut flavour here is on point), parsley, oil (to emulsify the sauce) and usually garlic. Sometimes bread is also added to thicken it, but we don’t need that for our purpose.
To make the Picada, it’s as simple as 1-2-3 (4):
Toast hazelnuts in a skillet with no oil until it smells nutty, shaking the skillet regularly – about 4 minutes on medium heat. This brings out the flavour of the hazelnuts, so don’t skip this step!
Remove most of the skin by bundling them up in a tea towel and rubbing with your hands (see video for demo). Then roughly chop them so it’s easier to blitz. If you don’t chop them, the parsley will be pulverised into a green smoothie before the hazelnuts are crushed.
Combine all ingredients in a jug or jar just large enough to fit the head of a stick blender.
Blitz until it has a consistency of pesto. It shouldn’t be pureed into a smooth paste, you want a bit of texture, like so:
How to make El Bulli’s Bean Soup
The 3 key steps here to extract the most out of just a few ingredients are:
Sautéing onion for a good 8 minutes until golden brown and almost caramelised;
Cooking down the tomato passata for 8 minutes until concentrated and sweetened; and
Pureeing a bit of the beans to release flavour and thicken the broth.
Sauté onions slowly – Sauté onion, garlic and herbs for 8 minutes on medium heat until it is golden and almost caramelised (like we do for French Onion soup – except this for 52 minutes less!) Don’t rush this step – the onions transform from pungent to sweet. Also, cooking the herbs on a low heat releases the flavour.
Cook down tomato passata for 8 minutes – This step cooks out the water, concentrates the flavour and intensifies the sweetness. Again, don’t rush this step – it’s just another little thing that makes a difference in this otherwise simple soup!
Simmer – Add the beans and vegetable stock, then simmer for 15 minutes.
Puree – Remove 2/3 cup of the soup and beans then use a stick blender to puree until smooth.
Stir in puree – Add the puree back into the soup and stir. This thickens the watery soup broth into a creamy consistency and colour.
Add some Picada – Just before serving, add in half the Picada and stir. This changes the colour of the soup from orange-red to a red-olive colour with little green bits in it. Just for fun, taste the soup before and after the Picada so you can marvel at the difference it makes!
It’s best to do this just before serving to preserve the green colour. Having said that though, don’t fret about leftovers – it’s fine if the parsley loses its bright green colour because we hold some picada back to dollop on top of the soup.
Serve! Once the Picada is stirred in, the bean soup is ready to serve. Ladle into bowls and dollop with a some of the reserved Picada for a hit of freshness and flavour.
That is one seriously good bowl of soup right there. And to think it’s “just” made with canned beans!
I know some of you may be tempted to skip the Picada, thinking it’s an extra step you’d rather avoid. But I promise you, it’s worth it. It totally makes it. Don’t leave it out! – Nagi x
Watch how to make it
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Simple Bean Soup from El Bulli (world’s all time greatest restaurant!)
Ingredients
Bean Soup:
- 1 tbsp extra virgin olive oil
- 1 garlic clove (large), minced
- 1 brown onion , (1 large, 2 small), finely chopped (~180g/6oz)
- 1/4 tsp fresh thyme , chopped (sub 1/8 tsp dried)
- 1/4 tsp fresh rosemary , chopped (sub 1/8 tsp dried)
- 1 bay leaf , fresh (or 1/2 dried)
- 1/3 cup tomato passata (Note 1)
- 4 x 400g/14oz cans cannellini beans , drained (Note 2 for dried)
- 3 cups vegetable stock , preferably homemade (else low sodium store bought) (Note 3)
Picada recipe (makes 4 tbsp):
- 1 cup fresh parsley leaves , roughly chopped (ie chop then lightly pack in)
- 1 garlic clove (medium), roughly chopped
- 2 tbsp extra virgin olive oil
- 1/4 cup whole hazelnuts , skin on (or almonds)
- 1/2 tsp cooking / kosher salt (or 1/4 tsp table salt) (Note 4)
Instructions
- Saute onion and herbs 8 minutes: Heat oil in a large heavy based pot over medium heat. Add garlic, onion, herbs and cook, stirring regularly, for 8 minutes until the onions are a deep golden brown and sweet.
- Cook tomato passata 8 minutes: Add tomato passata and cook over low heat for another 8 minutes until the tomato changes from red and watery to dark brown a d very thick. Don't skimp on this step, it's key for flavour!
- Simmer: Stir in the beans followed by the vegetable stock. Adjust heat so it's bubbling very gently and simmer for 15 minutes with the lid off.
- Blitz: 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.
- Stir in Picada: Just before serving, stir in 2 tablespoons of Picada. Taste and add more salt if needed (canned beans differ in salt). Then serve immediately.
- Serve: Dollop each bowl with 1 teaspoon of remaining Picada. Crusty bread highly recommended (easy Artisan, no yeast bread or French brioche).
Picada:
- Toast hazelnuts: Preheat a small skillet over medium heat. Add hazelnuts and toast, shaking the skillet regularly, until there are golden patches and they smell nutty.
- Remove most skin: Transfer hazelnuts to a clean tea towel. Bundle up and rub vigorously with hands to remove most of the skin (which is bitter). (No need to do this with almonds)
- Blitz: Roughly chop hazelnuts then add into a jug just large enough to fit the head of a stick blender with remaining ingredients. Blitz until it's like pesto – not completely smooth. Use per recipe.
Recipe Notes:
- 1 can = 1 3/4 cups beans once drained
- Recipe calls for 4 cans = 7 cups beans
- 1 cup dried beans = 2 3/4 cups cooked
- So you will need 2.5 cups dried beans (2.5 x 2.75 = 7 cups cooked beans)
- Soak clams for 1 hour as this will help the clams to purge themselves of any sand.
- Remove from the water and add them to the soup 5 minutes before the end.
- If clams aren’t available, use mussels instead. 😊
Nutrition Information:
More mean bean recipes
Life of Dozer
Dozer those dumplings are not for you. They are for humans!
Making this for dinner tonight! Nagi, you make my life so difficult, deciding which of your wonderful recipes to cook. Sometimes I buy supplies for one thing and then you come up with something else I just MUST make that night.
Bah! Humbug! (Just kidding!)
I always enjoy the music on your videos, but this one was exceptional. Thanks.
Blessings to you and your team for making the world a better place, not JUST for the less fortunate, but for all of us.
Is this recipe freezer friendly?
Hi Beatrice, yes this is freezer friendly although the Picada will lose it’s vibrant colour and is better made fresh. N x
Want to know this too!
Pure deliciousness in a bowl. It was 28 degrees here today so not really a soup kind of a day, but I couldn’t resist it! So glad I made it and OMG 😳 😋 DON’T SKIP THE PICADA!! It takes the taste to another level!
Any idea in the calorie count Nagi? I’m trying to shift some lockdown weight before we go into the U.K. winter of stodgy comfort food!!
Hi Mary, this is listed at the bottom of the recipe card. N x
I ALWAYS HAVE TO LOOK UP 750 ML OR ANY OTHER, PLEASE ADD OUNCES OR CUPS.
Hi Mary, I offer both cup and metric measurement. Due to the fact that cups differ between countries, the most accurate way to measure is via the metric amounts listed as that’s a standard on matter where you’re located. N x
Mary, measurement in MLS is the most accurate as the Cup can differ in different countries.
THANK YOU Nagi for the bean soup recipe and the extras you added ( for my benefit I’m sure)👏👏👏👏 I’m looking forward to trying all of them. Thanks again to you and Dozer. Joy 👍
You’re so welcome Joy! N x
I love bean soup, so I’m excited to try this. I have a question though. Do you know of a suitable substitute for the nuts in the picada for those with nut allergies? Thanks!!
Hi Sheri, there isn’t really a suitable sub for this one unfortunately! N x
Bean soup YES, Molecular Gastronomy MEH. I’ll be using one or more of the following: smoked ham hocks, collards, chicken stock, more garlic, bacon grease rather than EVOO to brown the onions, lemon-infused EVOO/red pepper flakes/pecans (and maybe cilantro) in the picada. Kinda Southern/Mexican America instead of Spain. If I can figure an excuse to add okra, I definitely will! The okra will thicken the soup. Finally adding the meat from the hocks. This is my version of your version of bean soup.
Sounds delish Hollis – but a completely different recipe to this 😂 N x
Looks delicious, just right for an Arctic winter! The recipe says to blitz 2/3 (150ml)of the soup? How much should you blitz, 2/3 would surely be more than 150ml. Thanks
Maybe she means 2/3 cup
Oops sorry Cat! That’s 2/3 of a cup. Not 2/3 of the soup! Fixing now – N x
I think it looks amazing. I can’t wait to make this once it cools off here in Alabama
Put it on the to do list Michelle, you’re going to love it! N x
I went to check out the book. It is $190.00. I am so glad you posted this recipe. Can’t wait to try it. Thanks.
The cookbook is available at the Library in Greece, NY. Maybe at yours too?
$190??!! What??! Nooo…. ! There’s something wrong with the website. It’s around A$40. I got it during the end of year sales.
Nagi
It is 190.00. I am from US. Most of his books are 600.00 dollars. Where did you buy yours? I am so excited about your cook book!!!!!!
Hello Linda! Take a peek at ThriftBooks.com. They have the title ranging in price from not quite $10.00 to not quite $40.00. Shipping cost is nominal as well.
Go to E-BAY, THERE ARE USED ONES IN GOOD CONDITION FOR $7 to $12
Hiya Nagi,
I plan on cooking this soup for my daughter and husband in the 12th Sept, their anniversary. They met in Barcelona where they both have very fond memories of their time while living there.
I hope to revive and renew some of the delicious flavours they enjoyed while there.
I tend to cook a lot of meals for them as they don’t like the kitchen much. I have used lots of your tasty recipes and gotten rave reviews from them. I thank you for all you share and the work you put into these recipes making it easy for us make a successful delicious meal. Nagi, I’m a big fan.
PS give Doozer a tickle on the ear from me : )
Woah, how sweet of you Vanessa, that’s amazing!! Thank you so much for the great feedback. I’d love to know what they think of this one! N x
Hahaha! I’m yet to make this (it will happen this week) but I was also feeling smug that the only things I hadn’t grown or made were the hazelnuts, canellini beans and olive oil. We can be smug buddies! Lmao
Ha! I hope you love it Melissa, keep me updated! N x
Totally my kind of food! It’s a big warm hug on the inside! I’d also like it with the clams or pipis, but not mandatory with the flavour hit from the Picada. How about a little grated Parmesan cheese over that (although then it’s not vegan, I get it)?? Looks so yummy and I am going to make it in the next few days before we hit the hot, humid, 40 Deg C + days of summer in Sydney, which are surely bound our way! So soaking up my favourite comfort food whilst I still can.
Thanks Nagi R x
It would be amazing with parmesan too Ren, and bread for dunking (of course 😉 ) N x