What are some common mistakes when making bean soup?

Overcooking the beans, under-seasoning the broth, or skipping the aromatics are the top mistakes. Bean Soup with Picada depends on flavor layering, so don't skip the onions, herbs, or the final picada touch.

How long is bean soup safe to eat?

Stored in an airtight container, this soup stays fresh in the refrigerator for up to five days. It also freezes well for three months. Always reheat thoroughly before eating.

What does bean soup help with?

Thanks to its high fiber, protein, and micronutrient content, this soup supports digestion, heart health, and stable energy. It's also great for plant-based eaters seeking a hearty, satisfying meal.

What is the bean soup issue?

This usually refers to the debate around how long to soak or cook beans and how they affect digestion. Using canned beans and simmering them gently, as in this recipe, minimizes those concerns without sacrificing texture.

Bean Soup with Picada: Rustic, Rich, and Easy to Master

Description

Bean Soup with Picada offers bold Spanish flavor, protein-rich comfort, and an easy recipe in under an hour.

Ingredients

For the Soup:
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1 large brown onion, finely chopped
- 1/4 teaspoon chopped fresh thyme (or 1/8 teaspoon dried)
- 1/4 teaspoon chopped fresh rosemary (or 1/8 teaspoon dried)
- 1 bay leaf
- 1/3 cup tomato puree (smooth, strained type)
- 4 cans (14 oz each) cannellini beans, drained
- 3 cups low-sodium vegetable broth
For the Picada:
- 1 cup fresh parsley leaves, roughly chopped
- 1 medium garlic clove, roughly chopped
- 2 tablespoons olive oil
- 1/4 cup whole hazelnuts (or almonds)
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)

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Instructions

Saute Aromatics: In a large heavy pot over medium heat, warm the olive oil. Add minced garlic, chopped onion, thyme, rosemary, and bay leaf. Cook, stirring often, until onions are deeply golden and sweet, about 8 minutes.
Cook Tomato Base: Add tomato puree and reduce the heat. Cook for another 8 minutes, stirring occasionally, until the mixture darkens and thickens.
Simmer Beans: Stir in the drained beans and vegetable broth. Bring to a gentle simmer and cook uncovered for 15 minutes.
Blend for Texture: Scoop out about 2/3 cup of the soup and blend until smooth. Stir this back into the pot to slightly thicken the broth.
Prepare Picada: While the soup simmers, toast hazelnuts in a dry skillet over medium heat, shaking often until golden and fragrant. Transfer to a towel, rub to remove skins, and roughly chop.
Blend Picada: In a narrow container, combine parsley, garlic, olive oil, chopped nuts, and salt. Blend into a pesto-like paste.
Finish and Serve: Stir 2 tablespoons of Picada into the soup just before serving. Taste and adjust salt if needed. Serve hot with a teaspoon of Picada on top of each bowl. Crusty bread on the side is a great complement.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Spanish