Recipe Index

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large garlic clove, minced
• 1 large brown onion, finely chopped
• 1/4 tsp fresh thyme leaves, chopped
• 1/4 tsp fresh rosemary, finely chopped
• 1 bay leaf
• 5½ Tbsp tomato passata
• 4 x 14 oz cans cannellini beans, drained and rinsed
• 3¼ cups vegetable stock
• 1 cup fresh parsley leaves, roughly chopped
• 1 medium garlic clove, roughly chopped (for the picada)
• 2 tbsp extra virgin olive oil (for the picada)
• 1/4 cup whole hazelnuts, toasted
• 1/2 tsp kosher salt
• 1 cup water, as needed

Method

1. Heat the olive oil in a large pot over medium heat and cook the onion for 5 minutes until soft and translucent.
2. Add the minced garlic, thyme, rosemary and bay leaf and cook for 30 seconds, then stir in the passata and cook for 2 minutes.
3. Add the beans and stock, bring to a simmer and cook gently for 25-30 minutes. Mash a ladleful of beans against the side of the pot and stir back in to thicken the soup; loosen with water if needed.
4. Meanwhile, make the picada: pound or blitz the toasted hazelnuts, parsley, chopped garlic, salt and picada olive oil into a coarse paste.
5. Stir half the picada into the soup and simmer for 2 more minutes. Remove the bay leaf and check the seasoning.
6. Ladle into bowls and finish each with a spoonful of the remaining picada and a drizzle of olive oil.

Prep: 15 min · Cook: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data