Description
A simple yet flavorful bean soup recipe inspired by El Bulli, known as one of the world’s greatest restaurants. This comforting soup highlights tender beans simmered with aromatic vegetables and herbs, creating a nourishing and hearty dish perfect for any season.
Ingredients
Main Ingredients
- 250g dried white beans (such as cannellini or navy beans)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 tablespoons olive oil
- 1 bay leaf
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1.5 liters vegetable broth or water
- Salt and freshly ground black pepper, to taste
Instructions
- Soak the Beans: Place the dried beans in a large bowl and cover with cold water. Let them soak for at least 8 hours or overnight to soften and reduce cooking time.
- Prepare the Vegetables: Chop the onion, mince the garlic, and dice the carrots and celery to ensure even cooking and flavor distribution.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, cooking gently until the vegetables are softened and fragrant, about 5–7 minutes.
- Add Beans and Herbs: Drain and rinse the soaked beans. Add them to the pot along with the bay leaf, thyme, and rosemary.
- Simmer the Soup: Pour in the vegetable broth or water, ensuring the beans are fully submerged. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for about 1 to 1.5 hours until the beans are tender.
- Season and Serve: Remove the bay leaf and herb sprigs. Season the soup with salt and freshly ground black pepper to taste. Serve hot, optionally with a drizzle of olive oil or a sprinkle of fresh herbs.
Notes
- Soaking the beans overnight drastically reduces cooking time and improves digestibility.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Add chopped fresh parsley or a squeeze of lemon juice before serving for extra brightness.
- Use a handheld blender to partially puree the soup for a creamier texture if desired.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
