Bean Soup (El Bulli, World-Famous Restaurant)

This Bean Soup comes to you from El Bulli restaurant, famed in its time for topping the World’s 50 Best Restaurant list, year after year. But fear not! This is not a complex Michelin star dish. It’s a simple bean soup from the El Bulli staff cookbook, "The Family Meal".
Don't skip the Picada. It totally makes it.

subheading: BEAN SOUP:

1 tbsp extra virgin olive oil

1 garlic clove (large), minced

1 brown onion , (1 large, 2 small), finely chopped (~180g/6oz)

¼ tsp fresh thyme , chopped (sub ⅛ tsp dried)

¼ tsp fresh rosemary , chopped (sub ⅛ tsp dried)

1 bay leaf , fresh (or ½ dried)

⅓ cup tomato passata (Note 1)

4 x 400g/14oz cans cannellini beans , drained (Note 2 for dried)

3 cups vegetable stock , preferably homemade (else low sodium store bought) (Note 3)

subheading: PICADA RECIPE (MAKES 4 TBSP):

1 cup fresh parsley leaves , roughly chopped (ie chop then lightly pack in)

1 garlic clove (medium), roughly chopped

2 tbsp extra virgin olive oil

¼ cup whole hazelnuts , skin on (or almonds)

½ tsp cooking / kosher salt (or ¼ tsp table salt) (Note 4)

Note: Ingredients may have been altered from the original.

Directions at recipetineats.com

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