El Bulli Style Bean Soup with Picada

Preparation

1. 1
   Step 1

   Heat 15 ml olive oil in a large pot over medium heat.

2. 2
   Step 2

   Add 180 g chopped onion, 1 large minced garlic clove, 0.5 g thyme, 0.5 g rosemary, and 1 bay leaf.

3. 3
   Step 3

   Sauté the mixture for 8 minutes, stirring regularly, until the onions are golden brown.

   Timer · 8 min
4. 4
   Step 4

   Stir in 80 ml tomato passata and cook for 8 minutes over low heat until dark and thick.

   Timer · 8 min
5. 5
   Step 5

   Add 1600 g drained cannellini beans and 750 ml vegetable stock to the pot.

6. 6
   Step 6

   Simmer the soup gently for 15 minutes with the lid off.

   Timer · 15 min
7. 7
   Step 7

   Remove 150 ml of the soup, blend until smooth, and stir it back into the pot to thicken.

8. 8
   Step 8

   For the picada, toast 35 g hazelnuts in a skillet until golden and fragrant.

9. 9
   Step 9

   Rub hazelnuts in a towel to remove skins, then roughly chop them.

10. 10
    Step 10

    Combine chopped hazelnuts, 30 g parsley, 1 medium garlic clove, 30 ml olive oil, and 3 g salt in a jar.

11. 11
    Step 11

    Blend the picada mixture until it reaches a pesto-like consistency.

12. 12
    Step 12

    Stir 2 tablespoons of the prepared picada into the soup just before serving.

13. 13
    Step 13

    Serve the soup immediately, topping each bowl with a teaspoon of the remaining picada.