Hearty Bean Soup with Herbs and Picada

Warm, hearty, and packed with flavor, bean soup is the kind of comfort food that never goes out of style. With creamy cannellini beans, aromatic herbs, and a rich tomato base, this recipe delivers a cozy bowl that’s both nourishing and deeply satisfying. Whether you’re craving a quick weeknight dinner or looking for a make-ahead meal that gets even better the next day, this bean soup is a guaranteed winner.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Simple ingredients – pantry staples like canned beans and onions come together beautifully.
• Deep, developed flavor – slow-cooked tomato base and fresh herbs make every spoonful rich and satisfying.
• Comfort in a bowl – warm, filling, and perfect for chilly evenings.
• Versatile – serve as a main dish with crusty bread or as a starter for a dinner party.
• Special touch – the homemade Picada topping (parsley, garlic, and toasted nuts) takes it to another level.

Unlike ordinary bean soups, this recipe layers flavors with careful steps, ensuring depth, richness, and a gourmet finish that’s still easy enough for everyday cooking.

Ingredients Needed

For the Soup Base

• 1 tbsp extra virgin olive oil
• 1 large garlic clove, finely minced
• 1 brown onion (1 large or 2 small, ~180g/6oz), finely chopped
• ¼ tsp fresh thyme, chopped (or ⅛ tsp dried)
• ¼ tsp fresh rosemary, chopped (or ⅛ tsp dried)
• 1 fresh bay leaf (or ½ dried)
• ⅓ cup tomato passata (pureed strained tomatoes)
• 4 × 400g / 14oz cans cannellini beans, drained (see notes for dried beans option)
• 3 cups vegetable stock, preferably homemade or low-sodium store-bought

For the Picada (makes about 4 tbsp)

• 1 cup fresh parsley leaves, loosely packed, roughly chopped
• 1 medium garlic clove, roughly chopped
• 2 tbsp extra virgin olive oil
• ¼ cup whole hazelnuts (or almonds), skin on
• ½ tsp kosher or cooking salt (or ¼ tsp table salt)

How to Make Bean Soup

• Build the flavor base (8 minutes)
  Heat the olive oil in a large heavy pot over medium heat. Add the garlic, onion, thyme, rosemary, and bay leaf. Cook, stirring often, until the onions turn golden brown and soft. This slow sauté builds sweetness and depth, so don’t rush it.

• Cook down the tomato (8 minutes)
  Stir in the tomato passata and reduce the heat to low. Let it cook until the mixture thickens, darkens, and loses its raw tomato taste. This step concentrates flavor—key to a rich soup.

• Simmer the beans
  Add the cannellini beans and vegetable stock. Stir, then bring to a gentle simmer. Leave uncovered and cook for 15 minutes. The broth should lightly bubble and develop body.
• Blend for creaminess
  Remove about ⅔ cup (150ml) of soup and blend it until smooth (a stick blender works best). Stir the puree back into the pot—this naturally thickens the soup while keeping chunks of beans for texture.
• Stir in Picada
  Just before serving, stir in 2 tablespoons of Picada. Taste and adjust the seasoning; canned beans vary in saltiness.

• Serve
  Ladle the soup into bowls and top each with an extra teaspoon of Picada. Serve immediately with warm crusty bread—it’s perfect for dunking.

How to Make Picada

• Toast the nuts – In a dry skillet over medium heat, toast hazelnuts until golden and fragrant. Shake the pan often to prevent burning.
• Remove skins (optional) – Wrap warm nuts in a tea towel and rub to remove most skins (they can be bitter). Skip this if using almonds.
• Blend – Roughly chop nuts, then combine with parsley, garlic, olive oil, and salt. Blend to a coarse paste, like pesto.

Serving and Storage Tips

• Serving: Pair with crusty artisan bread, focaccia, or even a simple green salad for balance.
• Make-ahead: The soup tastes even better the next day as flavors deepen.
• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.
• Reheating: Warm gently on the stovetop, adding a splash of stock or water if it thickens too much.

Helpful Notes

• Using dried beans? Soak overnight, then cook until tender before adding to the soup.
• Herb swaps: Fresh herbs are best, but dried versions work if that’s what you have.
• Nut-free option: Replace hazelnuts with sunflower seeds or pumpkin seeds in the Picada.
• Extra creaminess: Add a splash of cream or coconut milk if you prefer a richer texture.

Conclusion

This bean soup isn’t just another bowl of beans—it’s a soul-warming, flavor-packed dish that proves simple ingredients can make something extraordinary. From the slow-cooked tomato base to the vibrant Picada, every spoonful delivers comfort and satisfaction. Whether you’re making it for a family dinner, meal prep, or a cozy night in, this recipe is sure to become a favorite.

If you try this recipe, don’t forget to leave a ⭐ star rating and a comment below—I’d love to hear how you enjoyed it! And if you added your own twist, tell us: What variation did you try? Share your delicious bowls with friends and family on Pinterest or Facebook, too.

Frequently Asked Questions (FAQ)

What ingredients go in bean soup?

Classic bean soup includes beans, onions, garlic, herbs, tomato, and broth. This recipe adds a special Spanish-inspired Picada topping for extra flavor.

Is bean soup good for you?

Yes! Bean soup is high in fiber, protein, and plant-based nutrients. It’s filling, heart-healthy, and naturally vegetarian.

What is bean souping?

“Bean souping” simply refers to making a soup where beans are the main ingredient, often simmered with herbs, vegetables, and broth for a nourishing meal.

What are some common mistakes when making bean soup?

Rushing the onion and tomato steps—this shortchanges the flavor.

Overseasoning before tasting—canned beans vary in saltiness.

Skipping the blend step—the partial puree gives the soup its creamy consistency.

Using weak stock—the broth is the foundation, so choose a good-quality one.