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El Bulli Bean Soup with Picada

A rustic Spanish-inspired white bean soup finished with traditional Catalan picada made from almonds, garlic, parsley, and olive oil.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Mediterranean, Spanish
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Bean Soup
  • 2 cups white beans cooked
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 bay leaf
Picada
  • 0.25 cup toasted almonds
  • 2 cloves garlic
  • 0.25 cup fresh parsley
  • 2 tbsp olive oil
  • 1 pinch salt

Equipment

  • Soup pot
  • Mixing bowls
  • Food processor or mortar and pestle
  • Ladle

Method
 

  1. Heat olive oil in a pot and sauté diced onion for 4–5 minutes until soft.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Add smoked paprika, vegetable broth, and bay leaf and bring to a simmer.
  4. Stir in cooked white beans and simmer for 15–20 minutes.
  5. Prepare picada by blending toasted almonds, garlic, parsley, olive oil, and salt into a coarse paste.
  6. Remove bay leaf and stir half the picada into the soup.
  7. Serve soup topped with remaining picada and a drizzle of olive oil.

Notes

Serve with crusty bread and fresh parsley for a traditional Spanish presentation.