If you’re a fan of soulful, deeply comforting soups that make you feel like you’re dining at a world-class restaurant, then you’re going to absolutely love this El Bulli Inspired White Bean Soup Recipe. It’s simple yet sophisticated, with the kind of flavor that surprises you with every spoonful. I promise, once you try this, you’ll want to make it again and again—whether for a cozy weeknight or impressing guests with something out of the ordinary.
Why You’ll Love This Recipe
- World-Class Inspiration: Adapted from El Bulli, famously the best restaurant ever, this soup carries the magic of haute cuisine into your home kitchen.
- Rich, Deep Flavors: Slow-cooked passata and fresh herbs build layers of taste that will have you savoring every bite.
- Simple Ingredient List: Pantry staples like beans and herbs combine to create something extraordinary without complicated steps.
- Perfectly Balanced Texture: Pureeing part of the soup gives it a creamy body while still preserving some hearty bean bites.
Ingredients You’ll Need
What’s great about this El Bulli Inspired White Bean Soup Recipe is that it uses straightforward, fresh ingredients that complement each other beautifully. When picking your beans and herbs, freshness really shines through, so shop for quality and watch how the flavor elevates.
- Extra virgin olive oil: Look for a good-quality one; it really adds richness and rounds out the soup.
- Garlic cloves: Fresh garlic is essential here, giving a lovely fragrant kick.
- Brown onion: Finely chopped for sweetness and depth; sauté slowly to develop that golden caramelization.
- Fresh thyme and rosemary: Fresh herbs add brightness, but dried works in a pinch.
- Bay leaf: This subtle herb is an unsung hero for soups — don’t skip it!
- Tomato passata: It’s thicker and smoother than regular canned tomatoes, giving the soup a beautifully velvety tomato base.
- Cannellini beans: Cannellini work best for that creamy texture, but any white bean will be delicious.
- Vegetable stock: Homemade is my fave for its deep flavor, but low sodium store-bought works fine too.
- Parsley: Fresh and bright, parsley in the picada helps lift the whole dish.
- Hazelnuts: Toasted for nuttiness and texture—almonds can work if you can’t find hazelnuts.
- Salt: Use kosher or cooking salt for seasoning; adjust at the end based on canned beans’ saltiness.
Variations
I love how versatile this El Bulli Inspired White Bean Soup Recipe is. Feel free to tweak the herbs, nuts, or even add seafood if you want to echo the original restaurant’s version. Here are a few ideas I’ve played around with and loved!
- Add Clams or Mussels: The original El Bulli recipe included clams, which add a briny surprise—my family goes crazy for it when I sneak seafood in.
- Switch Nuts: If hazelnuts aren’t your thing, toasted almonds or walnuts work great in the picada and give a different but lovely flavor profile.
- Make it Vegan or Gluten-Free: This recipe is naturally vegan and gluten-free, but be sure to serve with gluten-free bread if needed.
- Use Dried Beans: I started with canned for speed but learned that soaking and cooking dried beans gives an extra depth—worth the effort if you have the time!
How to Make El Bulli Inspired White Bean Soup Recipe
Step 1: Sauté Aromatics to Golden Perfection
Heat a generous tablespoon of extra virgin olive oil in your pot over medium heat. Toss in the minced garlic, finely chopped onion, fresh thyme, rosemary, and bay leaf. Stir this lovingly for about 8 minutes until the onions turn a deep golden brown and become sweet and tender. This step is where so much flavor is born, so be patient and don’t rush it—stir often to avoid burning.
Step 2: Slow-Cook the Tomato Passata
Add the tomato passata, lowering the heat. Now, the trick here is to let it cook slowly for another 8 minutes or so until the tomato transforms from a watery red to a dark, thick, luscious sauce. I used to skip this step, but I discovered that it gives such a deep umami richness you won’t want to miss out on.
Step 3: Simmer the Beans and Stock
Stir in the beans next, followed by your vegetable stock. Bring everything just to a gentle simmer, then lower the heat so it bubbles very softly with the lid off for about 15 minutes. This slow simmer lets the flavors meld beautifully, and the broth will start thickening and tasting incredible.
Step 4: Blend Part to Create Creaminess
Carefully take about two-thirds of the soup (roughly 150ml) and pop it into a blender or use an immersion blender right in the pot. Blitz until smooth, then stir this creamy mix back into the pot. It’s this little trick that makes the soup beautifully velvety with just a hint of chunkiness from the remaining whole beans.
Step 5: Stir in the Picada and Adjust Seasoning
Just before serving, mix in two tablespoons of the picada—the vibrant mix of parsley, garlic, olive oil, and toasted hazelnuts. Taste your soup and add a little extra salt if needed because canned beans sometimes throw off seasoning. Then you’re ready to dish out!
Step 6: Serve with a Dollop of Picada
Ladle the soup into bowls and finish each with a teaspoon of the remaining picada on top. Serve alongside crusty bread like artisan or French brioche to soak up all those luscious flavors—I guarantee you’ll be dunking for more.
Pro Tips for Making El Bulli Inspired White Bean Soup Recipe
- Don’t Rush the Onion: Letting the onion caramelize properly is what builds the base of flavor, so keep the heat medium and stir often.
- Tomato Passata Patience: Cooking it slowly thickens and concentrates the flavor; skipping this results in a thinner, less flavorful soup.
- Use Quality Stock: A homemade or good-quality vegetable stock is the secret ingredient that lifts this soup to a whole new level.
- Balance Salt Last: Since canned beans vary in salt, always taste and adjust seasoning at the end to avoid oversalting.
How to Serve El Bulli Inspired White Bean Soup Recipe
Garnishes
I keep it simple with a dollop of the vibrant picada on top—it adds fresh herbal brightness plus a lovely crunch from the nuts. A drizzle of good extra virgin olive oil at the end also takes it up a notch, especially if you’re serving it for company.
Side Dishes
I love pairing this soup with slices of crusty artisan bread or a warm, fluffy French brioche. Sometimes I serve a simple green salad dressed with lemon vinaigrette alongside to cut through the richness and add a fresh, crisp contrast.
Creative Ways to Present
For a special occasion, I’ve served this soup in rustic bread bowls, scooping out the center just before pouring in. It’s a fun way to impress guests and add some wow-factor. You can also top with microgreens or edible flowers for a gorgeous visual pop.
Make Ahead and Storage
Storing Leftovers
I keep leftover soup in airtight containers in the fridge for up to 4 days. The picada mixed in will lose some of its bright green color, but the flavor stays delicious. Just stir well before reheating.
Freezing
Freezing this soup works well but I recommend adding fresh picada after thawing for the best flavor and texture. Freeze it in portions, so you only thaw what you need.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. Adding a splash of stock or water helps loosen it up if it thickens too much. Avoid boiling to keep the flavors fresh and bright.
FAQs
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Can I use dried beans instead of canned in this El Bulli Inspired White Bean Soup Recipe?
Absolutely! Dried beans require soaking for several hours (or overnight) and longer cooking times, but they give a fuller flavor and creamier texture. Just be sure to cook them until tender before adding them to the soup. I usually soak mine overnight and simmer until almost tender before using. Adjust the salt accordingly since dried beans don’t contain sodium like canned ones.
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What can I substitute if I don’t have hazelnuts for the picada?
Toasted almonds or walnuts make excellent substitutes and still provide a lovely nuttiness and texture. If you want to keep the flavor profile similar, almonds are my go-to alternative. Just toast them lightly to bring out the oils.
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Does the soup freeze well?
Yes, it freezes nicely. I recommend freezing the soup without the picada mixed in to preserve freshness. Add fresh picada after thawing for the best flavor. Freeze in airtight containers or freezer bags for up to 3 months.
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Can I make this soup vegan?
Definitely! This recipe is naturally vegan-friendly as long as you use vegetable stock. Just skip the clam version if you’re looking for a fully plant-based option.
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What’s the secret to the soup’s rich flavor?
The slow cooking of the tomato passata and the caramelized onions with fresh herbs really build complex layers of flavor. Also, the addition of the picada, with fresh parsley and toasted nuts, adds a burst of freshness and savory depth, making all the difference.
Final Thoughts
I absolutely love how this El Bulli Inspired White Bean Soup Recipe elevates simple, humble ingredients into something truly special. The magic is in the slow steps and fresh touches that bring incredible depth without fuss. Whenever I make this soup, it reminds me that great food doesn’t have to be complicated. You’ll enjoy the comforting warmth, the rich flavor, and the joy it brings to your table. Give this recipe a go—it’s like a little taste of world-class cooking right in your own kitchen.
Print
El Bulli Inspired White Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Description
This Simple Bean Soup from the legendary El Bulli restaurant is a comforting, hearty vegetarian soup made with cannellini beans, fragrant herbs, and a rich tomato base, finished with a flavorful hazelnut and parsley picada. Perfect for a nutritious and satisfying meal packed with protein and fiber, this recipe brings out the deep flavors through slow sautéing and simmering, making it a timeless classic.
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 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 and lightly packed
- 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/cooking salt (or 1/4 tsp table salt)
Instructions
- Saute onion and herbs: Heat the extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add minced garlic, chopped onion, fresh thyme, fresh rosemary, and bay leaf. Cook, stirring regularly, for 8 minutes until the onions turn a deep golden brown and develop a sweet aroma.
- Cook tomato passata: Add the tomato passata to the pot and reduce heat to low. Simmer gently for 8 minutes until the tomato changes from red and watery to a dark brown and thick consistency, which intensifies the flavor of the soup.
- Simmer 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.
- Blitz soup: Transfer about 2/3 cup (150ml) of the soup into a tall container suitable for a stick blender. Puree until smooth, then stir this back into the pot to thicken the broth and add body to the soup.
- Stir in Picada: Add 2 tablespoons of the prepared picada to the soup just before serving. Taste the soup and adjust salt if necessary, keeping in mind canned beans vary in salt content.
- Serve: Ladle the soup into bowls and dollop each with 1 teaspoon of the remaining picada. Serve immediately, ideally with crusty artisan bread, no-yeast bread, or French brioche.
- Prepare Picada – Toast hazelnuts: Preheat a small skillet over medium heat. Add hazelnuts and toast them, shaking the pan regularly, until golden patches appear and the nuts emit a nutty aroma.
- Remove most hazelnut skin: Transfer the toasted hazelnuts to a clean tea towel, bundle them up, and rub vigorously with your hands to remove most of the bitter skin. (Skip this step if using almonds.)
- Blitz Picada: Roughly chop the hazelnuts and add to a container with parsley, garlic, olive oil, and salt. Blend with a stick blender until the mixture resembles a pesto but is not completely smooth. Use 2 tablespoons per the soup as directed, reserving the rest for garnishing.
Notes
- Passata: Passata is a smooth, pureed, and strained tomato product thicker than canned tomatoes. It is sometimes labeled as Tomato Puree in the US and can be found in most supermarkets.
- Beans: While the recipe uses canned cannellini beans for convenience, any white beans such as navy, lima, or butter beans can be used. Other beans like kidney or black beans will alter the broth color.
- Dried Beans: To use dried beans, soak 2.5 cups of dried white beans for 5 to 24 hours. Boil then simmer with salt until tender (about 25 minutes for fresh cannellini). Use 7 cups cooked beans equivalent.
- Stock: Homemade vegetable stock is recommended for best flavor but low sodium store-bought stock is acceptable.
- Salt: Use less salt with canned beans due to their salt content. Adjust seasoning toward the end to taste.
- Clam Version: The original El Bulli recipe includes clams. Soak them for 1 hour, then add 5 minutes before the soup finishes. Mussels can substitute if clams are unavailable.
- Storage: Soup keeps up to 4 days; picada loses color when mixed in but remains tasty. Fresh picada topping should be used within 2 days due to raw garlic.
- Nutrition: Recipe serves 4. Beans provide filling protein and fiber for a satisfying meal.
Nutrition
- Serving Size: 1 bowl (about 350ml)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.4g
- Unsaturated Fat: 8.6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
