Ingredients

• 1 tbsp extra virgin olive oil
• 1 large garlic clove, minced
• 1 large or 2 small brown onions, finely chopped (approx. 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 (see note below)
• 4 x 400g (14oz) cans of cannellini beans, drained (or use dried beans – see note)
• 3 cups vegetable stock (preferably homemade, or low-sodium store-bought)

• 1 cup fresh parsley, roughly chopped
• 1 medium garlic clove, roughly chopped
• 2 tbsp extra virgin olive oil
• 1/4 cup whole hazelnuts (or almonds)
• 1/2 tsp kosher/cooking salt (or 1/4 tsp table salt)

Instructions:

1. Sauté Onion and Herbs:
   • In a large pot, heat the olive oil over medium heat.
   • Add the garlic, onion, and herbs.
   • Cook, stirring occasionally, for about 8 minutes, until the onion is golden brown and soft.
2. Cook the Tomato Passata:
   • Stir in the tomato passata and continue to cook on low heat for another 8 minutes, allowing the tomato to thicken and darken to a rich, brown color.
   • This step is essential for developing the soup's deep flavor.
3. Simmer the Soup:
   • Add the beans and vegetable stock to the pot.
   • Bring the mixture to a gentle simmer, uncovered, and cook for about 15 minutes.
4. Blitz for Texture:
   • Transfer about 2/3 cup (150ml) of the soup into a blender or a jug with a hand blender.
   • Blend until smooth, then stir it back into the soup to thicken the broth.
5. Stir in Picada:
   • Just before serving, stir in 2 tablespoons of Picada.
   • Taste and adjust the seasoning, adding more salt if necessary (beans can vary in salt content).
6. Serve:
   • Spoon the soup into bowls and top with a dollop of the remaining Picada.
   • Serve with crusty bread for a complete meal.

For the Picada:

1. Toast the Hazelnuts:
   Heat a small skillet over medium heat. Add the hazelnuts and toast, shaking the skillet regularly, until they are golden and fragrant.
2. Remove the Skins:
   Transfer the hazelnuts to a clean tea towel and rub them together to remove most of the skins. (This step is unnecessary if you're using almonds.)
3. Blend:
   Roughly chop the hazelnuts and add them to a jug or container large enough for a hand blender. Add the parsley, garlic, olive oil, and salt. Blitz the mixture until it resembles a chunky pesto. Set aside.

Notes:

1. Tomato Passata – A smooth, strained tomato puree. If you can't find it, look for "tomato puree" in the U.S. or use strained canned tomatoes.
2. Beans – While cannellini beans are ideal, feel free to substitute with any white beans, like navy or butter beans. For dried beans, soak 2 1/2 cups of beans overnight, then cook them until tender (see detailed instructions below).
3. Stock – Homemade vegetable stock is recommended for the best flavor. If you use store-bought, choose a low-sodium version.
4. Salt – Be mindful of the salt content in canned beans. Adjust at the end to your taste.
5. Clams Version: If you're ready for an El Bulli-style twist, you can add clams to the soup: Soak them for an hour, then add them to the soup 5 minutes before serving. Alternatively, mussels can be used.

Dried Beans Instructions:

• Soak 2 1/2 cups of dried beans (such as cannellini or navy beans) in plenty of water for 5–24 hours.
• Drain and bring the beans to a boil in a pot of water with 1 tablespoon of salt. Simmer partially covered until tender (check after 25 minutes, but larger beans can take over 2 hours).
• Once cooked, add to the soup in place of canned beans.

Storage:

Nutrition