Description
A pantry-based bean soup known for its rich texture without using cream, enhanced by a parsley picada for brightness.
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 1 large garlic clove, minced
- 1 brown onion, 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 bay leaf, fresh (or 1/2 dried)
- 1/3 cup tomato passata
- 4 x 400g/14oz cans cannellini beans, drained
- 3 cups vegetable stock
- 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 cooking/kosher salt (or 1/4 tsp table salt)
Instructions
- Heat oil in a large heavy-based pot over medium heat, add garlic, onion, thyme, rosemary and cook, stirring regularly, for 8 minutes until the onions are a deep golden brown.
- Add tomato passata and cook over low heat for another 8 minutes until thickened.
- Stir in the beans followed by the vegetable stock, adjust heat and simmer for 15 minutes with the lid off.
- Transfer 2/3 cup (150ml) of soup into a blender and blend until smooth, then stir it back into the soup.
- In a small food processor, combine parsley, the second garlic clove, hazelnuts, 2 tbsp olive oil and a pinch of salt, pulse until a coarse paste forms.
- Stir in 2 tbsp of picada just before serving, taste and adjust salt if needed, then remove the bay leaf.
- Ladle into bowls and drizzle with remaining picada, serve with crusty bread or salad.
Notes
Use good canned beans; drain but keep them slightly wet. Toasting the hazelnuts adds warmth. Reserve some beans whole for texture.
- Prep Time: 15 minutes
- Cook Time: 31 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg