Bean Soup (El Bulli, World-Famous Restaurant)

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

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)

Directions at recipetineats.com

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