Simple Bean Soup from El Bulli

• doses: 4 servings
• tempo ativo: 15 minutes
• tempo total: 1 hour

Ingredientes

1 tbsp extra virgin olive oil

1 garlic clove (large), minced)

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

1/4 tsp fresh thyme (, chopped (sub 1/8 tsp dried)

1/4 tsp fresh rosemary (, chopped (sub 1/8 tsp dried)

1 bay leaf (, fresh (or 1/2 dried)

1/3 cup tomato passata (Note 1)

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

3 cups vegetable stock

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

1/4 cup whole hazelnuts (, skin on (or almonds)

1/2 tsp cooking / kosher salt (or 1/4 tsp table salt) (Note 4)

Instruções

Saute onion and herbs 8 minutes: Heat oil in a large heavy based pot over medium heat. Add garlic, onion, herbs and cook, stirring regularly, for 8 minutes until the onions are a deep golden brown and sweet.

Cook tomato passata 8 minutes: Add tomato passata and cook over low heat for another 8 minutes until the tomato changes from red and watery to dark brown a d very thick. Don't skimp on this step, it's key for flavour!

Simmer: Stir in the beans followed by the vegetable stock. Adjust heat so it's bubbling very gently and simmer for 15 minutes with the lid off.

Blitz: Transfer 2/3 cup (150ml) of soup into a jug or jar large enough to fit the head of a blender stick. Blitz until smooth then stir it back into the soup to thicken the broth.

Stir in Picada: Just before serving, stir in 2 tablespoons of Picada. Taste and add more salt if needed (canned beans differ in salt). Then serve immediately.

Serve: Dollop each bowl with 1 teaspoon of remaining Picada. Crusty bread highly recommended (easy Artisan, no yeast bread or French brioche).

Picada:

Toast hazelnuts: Preheat a small skillet over medium heat. Add hazelnuts and toast, shaking the skillet regularly, until there are golden patches and they smell nutty.

Remove most skin: Transfer hazelnuts to a clean tea towel. Bundle up and rub vigorously with hands to remove most of the skin (which is bitter). (No need to do this with almonds)

Blitz: Roughly chop hazelnuts then add into a jug just large enough to fit the head of a stick blender with remaining ingredients. Blitz until it's like pesto - not completely smooth. Use per recipe.

Informação Nutricional

• Calorias: 304 kcal
• Gordura Total: 12 g
• Gordura Saturada: 1 g
• Gordura Insaturada: 10 g
• Sódio: 1352 mg
• Carboidratos Totais: 42 g
• Fibra Alimentar: 13 g
• Açúcares Totais: 3 g
• Proteína: 15 g