Ingredients

The following ingredients have 4 Servings
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove ((large), minced)
  • 1 brown onion (, (1 large, 2 small), finely chopped (~180g/6oz))
  • 1/4 tsp fresh thyme (, chopped (sub 1/8 tsp dried))
  • 1/4 tsp fresh rosemary (, chopped (sub 1/8 tsp dried))
  • 1 bay leaf (, fresh (or 1/2 dried))
  • 1/3 cup tomato passata ((Note 1))
  • 4 x 400g/14oz cans cannellini beans (, drained (Note 2 for dried))
  • 3 cups vegetable stock
  • 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
  • 1/4 cup whole hazelnuts (, skin on (or almonds))
  • 1/2 tsp cooking / kosher salt ((or 1/4 tsp table salt) (Note 4))

Instruction

  • Saute onion and herbs 8 minutes: Heat oil in a large heavy based pot over medium heat. Add garlic, onion, herbs and cook, stirring regularly, for 8 minutes until the onions are a deep golden brown and sweet.
  • Cook tomato passata 8 minutes: Add tomato passata and cook over low heat for another 8 minutes until the tomato changes from red and watery to dark brown a d very thick. Don't skimp on this step, it's key for flavour!
  • Simmer: Stir in the beans followed by the vegetable stock. Adjust heat so it's bubbling very gently and simmer for 15 minutes with the lid off.
  • Blitz: Transfer 2/3 cup (150ml) of soup into a jug or jar large enough to fit the head of a blender stick. Blitz until smooth then stir it back into the soup to thicken the broth.
  • Stir in Picada: Just before serving, stir in 2 tablespoons of Picada. Taste and add more salt if needed (canned beans differ in salt). Then serve immediately.
  • Serve: Dollop each bowl with 1 teaspoon of remaining Picada. Crusty bread highly recommended (easy Artisan, no yeast bread or French brioche).