The bean soup I’m sharing today is based on a recipe from the book. No dehydrators, Pacojets or xanthan gum needed for this one, I promise! All it is is just a good, traditional Spanish bean soup topped with a deliciously punchy, pesto-like picada that really brings it home.
Ingredients in El Bulli’s Bean Soup
INGREDIENTS IN THE SOUP
Here’s what you need for the soup:
Vegetable stock (forgive the typo above, I will fix it!) – Store-bought is fine but honestly, homemade vegetable stock is a cinch to make and takes this soup from good to great! Somehow I cannot imagine El Bulli making this with packet stock!
Beans – Just everyday canned cannellini beans. El Bulli made this with dried beans they cooked themselves, which do taste better than canned. I opted for canned for convenience however so I (you!) can make this soup right now. But I’ve included directions in the recipe for making this with dried beans.
Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. More on tomato passata here.
El Bulli probably made their own from fresh tomatoes. We will do just fine with store bought.
Garlic and onion – Essential flavour base for an otherwise simple soup.
Extra virgin olive oil – For cooking. El Bulli probably pressed their own – heh! But you can just use store bought, don’t worry 👍🏻
Bay leaves, thyme and rosemary – A surprisingly small amount compared to the usual generous volumes of herbs I use in my recipes, and it’s all we need for their subtle flavour.
I also feel (immaturely) very smug that I can say these are out of my own garden.
INGREDIENTS FOR THE PICADA