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Bean Soup (El Bulli)
Ingredients
  • 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)
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