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bean soup

Hearty Bean Soup with Picada

Warm, hearty, and packed with flavor, this bean soup combines creamy cannellini beans, aromatic herbs, and a rich tomato base for the ultimate comfort food. Finished with a vibrant Picada topping of parsley, garlic, and toasted nuts, it’s a nourishing and deeply satisfying dish perfect for cozy nights in or make-ahead meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, LUNCH, Soup
Cuisine: Spanish
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic large, finely minced
  • 1 large brown onion or 2 small, ~180g finely chopped
  • 1/4 tsp fresh thyme or 1/8 tsp dried
  • 1/4 tsp fresh rosemary or 1/8 tsp dried
  • 1 leaf fresh bay leaf or 1/2 dried
  • 1/3 cup tomato passata pureed strained tomatoes
  • 4 cans cannellini beans 400g / 14oz each, drained
  • 3 cups vegetable stock preferably homemade or low-sodium
For the Picada
  • 1 cup fresh parsley leaves loosely packed, roughly chopped
  • 1 clove garlic medium, roughly chopped
  • 2 tbsp extra virgin olive oil
  • 1/4 cup whole hazelnuts or almonds, skin on
  • 1/2 tsp kosher salt or 1/4 tsp table salt

Method
 

  1. Build the flavor base (8 minutes): Heat olive oil in a large pot over medium heat. Add garlic, onion, thyme, rosemary, and bay leaf. Cook until onions turn golden and soft.
  2. Cook down the tomato (8 minutes): Stir in tomato passata and reduce heat to low. Cook until thickened and darker in color.
  3. Simmer the beans: Add cannellini beans and vegetable stock. Simmer uncovered for 15 minutes.
  4. Blend for creaminess: Remove 2/3 cup (150ml) of soup, blend until smooth, and stir back into the pot.
  5. Stir in Picada: Mix in 2 tbsp of Picada just before serving. Taste and adjust seasoning.
  6. Serve: Ladle into bowls, top with extra Picada, and serve with crusty bread.
  7. How to make Picada: Toast hazelnuts in a dry skillet until golden. Rub in a tea towel to remove skins. Blend nuts, parsley, garlic, olive oil, and salt into a coarse paste.

Notes

For a nut-free option, replace hazelnuts with sunflower or pumpkin seeds. Use dried beans by soaking overnight and cooking until tender. For extra creaminess, stir in a splash of cream or coconut milk.