Name: Simple Bean Soup with Picada Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1 tbsp extra virgin olive oil; 1 large garlic clove, minced; 1 large brown onion (about 180g/6oz), finely chopped; 1/4 tsp fresh thyme, chopped (or 1/8 tsp dried thyme); 1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried rosemary); 1 fresh bay leaf (or 1/2 dried bay leaf); 1/3 cup tomato passata; 4 x 400g cans cannellini beans, drained; 3 cups vegetable stock (preferably homemade or low sodium store bought); 1 cup fresh parsley leaves, roughly chopped; 1 medium garlic clove, roughly chopped; 2 tbsp extra virgin olive oil; 1/4 cup whole hazelnuts, skin on (or almonds); 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)

If you’re craving a cozy, hearty soup that bursts with flavor but doesn’t demand hours in the kitchen, this Simple Bean Soup with Picada Recipe is your new best friend. It’s easy to whip up, deliciously comforting, and that Picada sauce—oh, it takes everything to the next level! Stick with me here, and I’ll share all my tips to nail it perfectly.

Bean Soup - The image shows a close-up view of a thick stew with a rich orange-brown base filled with white beans. There are bright green dollops of herb sauce spread unevenly across the surface, adding a fresh contrast. A wooden spoon is partially dipped into the stew, stirring the mixture, with the texture of the beans and sauce clearly visible and creamy. The photo is taken against a white marbled texture background, giving a clean and simple look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Simple Bean Soup with Picada Recipe
Top Tip
How to Serve Simple Bean Soup with Picada Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Simple Bean Soup with Picada Recipe

Why You'll Love This Recipe

This Simple Bean Soup with Picada Recipe is one of those dishes that feels both rustic and a little gourmet, yet it’s so approachable anyone can make it at home. I love how it comes together with everyday pantry ingredients but finishes with a bright, nutty Picada that feels like a secret weapon to flavor.

Ultimate Comfort Food: The creamy beans and aromatic herbs make it satisfying and soul-warming.
Easy to Prepare: You don’t need to soak beans for days or fuss over complex steps—perfect for busy weeknights.
Flavor Booster: The Picada sauce adds a fresh, garlicky, nutty punch that really elevates the whole soup.
Customizable: Whether you want to add clams, swap nuts, or make it vegan, this base recipe adapts brilliantly.

Bean Soup - A close-up view of a black bowl filled with thick soup that has a mix of beige beans and green vegetable bits in orange broth with visible herbs. A woman's hand is holding a piece of white bread with creamy light yellow butter being dipped into the soup. The soup surface has a slightly shiny and textured look, with the bread being soft and fluffy. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Simple Bean Soup with Picada Recipe come together to create layers of flavor and texture. Fresh herbs and a little tomato passata build a savory base, while cannellini beans give body and creaminess. Then, the Picada—made with parsley, garlic, and hazelnuts—adds that punchy, fresh crunch that makes this soup unforgettable.

Bean Soup - Flat lay of large brown onion with its dry papery skin and pale purple layers, whole fresh garlic cloves with smooth white skin, vibrant green sprigs of fresh thyme and rosemary showing delicate needle-like leaves, bright green parsley leaves roughly chopped, plump creamy white cannellini beans spread out, a small glass jar of thick rich red tomato passata, whole hazelnuts with golden brown skin and a few lightly toasted skins, fresh glossy bay leaf with deep green color, all naturally arranged with some herbs overlapping the beans and nuts scattered softly, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Extra virgin olive oil: Good quality oil brings depth and richness without overpowering the flavors.
Garlic: It flavors both the soup and the Picada, so fresh is best.
Brown onion: Slowly caramelized for sweetness and complexity.
Fresh thyme and rosemary: They provide subtle herbal notes that marry beautifully with the beans.
Bay leaf: Adds a gentle earthy aroma to simmer with the soup.
Tomato passata: Concentrated tomato flavor that thickens and enriches the broth.
Cannellini beans: Creamy and mild, they’re perfect for pureeing and whole bean textures.
Vegetable stock: Homemade is a game-changer, but store-bought low sodium works fine too.
Picada ingredients (parsley, hazelnuts, salt): The parsley and nuts blend fresh, garlicky, and toasted flavors that really brighten and balance the soup.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Simple Bean Soup with Picada Recipe is how easy it is to tailor to your taste. Personally, I sometimes toss in extra rosemary for a woodsy twist or swap hazelnuts for almonds in the Picada, depending on what’s in my pantry. Don’t hesitate to make it yours!

Variation: I recently tried adding a handful of fresh spinach right at the end, which gave the soup a vibrant color and some extra nutrients without changing the taste much—definitely worth experimenting with.
Dietary switch-up: Want it vegan? This recipe is naturally plant-based already, but just be sure your stock is veggie-friendly.
Seasonal tweak: In autumn, I love swapping parsley in the Picada with fresh sage or kale for a seasonal touch.

Step-by-Step: How I Make Simple Bean Soup with Picada Recipe

Step 1: Sauté Your Aromatics to Golden Perfection

Start by heating that lovely extra virgin olive oil over medium heat in a big, heavy pot — this helps heat spread evenly so nothing burns. Toss in minced garlic, finely chopped onion, fresh thyme, rosemary, and a bay leaf. Stir frequently for about 8 minutes or until the onions turn a beautiful deep golden brown and release their sweetness. This step builds the foundation of flavor and sets the stage for something truly comforting.

Step 2: Cook Down the Tomato Passata Slowly

Add the tomato passata to your pot and lower the heat to gently simmer. Now, this is a step I urge you not to rush. Let it cook for another 8 minutes, watching as it thickens and deepens from bright red to a rich, dark brown. This concentrate of tomato umami is what really makes the soup sing!

Step 3: Simmer Beans and Stock with Love

Next, stir in your drained cannellini beans followed by the vegetable stock. Adjust the heat so the soup bubbles gently—think of it as a quiet simmer, not a raging boil. Let this mingle uncovered for about 15 minutes; this soft simmer allows flavors to marry and the herbs to infuse fully.

Step 4: Blend Part of the Soup for Creaminess

Here’s a little trick I swear by: scoop out about two-thirds of a cup of your soup into a container suitable for your stick blender. Blitz it until smooth, then stir it right back in. This makes the broth luxuriously creamy without any added cream, and it thickens things up just right.

Step 5: Elevate with Picada and Serve

Just before serving, stir in two tablespoons of your homemade Picada mix. Give it a taste and adjust salt as needed; depending on your beans and stock, seasoning can vary. Then ladle into bowls, topping each serving with a teaspoon of the remaining Picada. I always recommend crusty bread on the side—it’s perfect for dunking and soaking up every drop!

Top Tip

Having made this Simple Bean Soup with Picada Recipe countless times, I’ve discovered a few simple tricks that really make the flavors pop and the texture just right.

Patience on Tomato Passata: Don’t rush cooking down the passata; letting it thicken develops that rich base flavor you’ll notice immediately in the finished soup.
Toast Nuts Properly: Toasting hazelnuts just until fragrant and removing their bitter skins makes all the difference to your Picada’s final taste.
Smooth & Chunky Texture: Blending just a portion of the soup creates a velvety broth while still keeping satisfying bean chunks.
Salt Last: Because canned beans can be salty, add salt at the end to avoid over-seasoning.

How to Serve Simple Bean Soup with Picada Recipe

Garnishes

I’m a big fan of a generous dollop of Picada on top—it adds that fresh, garlicky crunch that contrasts beautifully with the creamy soup. Sometimes, I also scatter a bit of finely grated lemon zest on top for a surprising brightness. If you have red pepper flakes handy, a tiny pinch gives a lovely hint of warmth without overpowering.

Side Dishes

Crusty bread is a must in my book—something with a hearty crust and a soft, chewy center. Artisan no-yeast breads or a buttery French brioche work beautifully. When I want to round out the meal, a simple green salad dressed with lemon vinaigrette complements the richness of the soup perfectly.

Creative Ways to Present

For a cozy dinner party, I’ve served the soup in warmed, shallow bowls and topped each serving with a small sprig of fresh parsley and a drizzle of olive oil. Sometimes, I present the Picada separately on little spoons to let guests adjust their own toppings—it’s a fun way to engage everyone at the table!

Make Ahead and Storage

Storing Leftovers

After making this soup, I store leftovers in an airtight container in the fridge. It stays fresh for up to 4 days, though the Picada stirred into the soup loses a bit of its bright green color—totally okay though, as the flavor remains delightful.

Freezing

I’ve frozen leftovers in individual portions with great success. Just skip the Picada when freezing and add fresh Picada after reheating for the best flavor and texture. Freeze for up to three months for convenience without quality loss.

Reheating

Reheat gently over medium-low heat with a splash of water or stock if the soup has thickened too much. Stir occasionally to prevent sticking, then stir in fresh Picada just before serving to revive that vibrant finish.

Frequently Asked Questions:

Can I use dried beans instead of canned?

Absolutely! Dried beans actually give the best flavor and texture, but require soaking and longer cooking time. Soak for at least 5 hours (or overnight), then simmer until tender before adding to the soup. Just be mindful to adjust salt accordingly since dried beans absorb salt differently.

What is Picada and why is it important?

Picada is a traditional Catalan sauce made from parsley, garlic, nuts, olive oil, and salt. It adds a fresh, aromatic, and rich flavor to dishes, and in this soup, it brightens the creamy beans and herbs with its texture and punch. Skipping the Picada means missing out on the recipe’s signature depth and freshness.

Can I add clams or seafood to this soup?

Yes! The original recipe from El Bulli includes clams, which you can add if you want to boost that briny, ocean flavor. Simply soak your clams in salted water to purge sand, then add them 5 minutes before the soup finishes cooking. Mussels are a great alternative too.

What type of beans work best for this recipe?

Cannellini beans are classic here because of their creamy texture and mild flavor, but navy beans, lima beans, or butter beans are perfect too. Other types like kidney or pinto can be used, but keep in mind the color and texture of the soup might vary slightly when pureed.

Final Thoughts

There’s something about this Simple Bean Soup with Picada Recipe that feels like a warm hug on the inside. It’s the kind of dish I turn to when I want a meal that’s simple to make, nourishing, and just downright tasty. I hope you enjoy making and sharing it as much as I do—it’s one of those recipes that feels special every single time you eat it.