Name: Simple Bean Soup with Herb and Hazelnut Picada Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1 tbsp extra virgin olive oil; 1 large garlic clove, minced; 1 large brown onion, finely chopped (~180g/6oz); 1/4 tsp fresh thyme, chopped (or 1/8 tsp dried thyme); 1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried rosemary); 1 fresh bay leaf (or 1/2 dried bay leaf); 1/3 cup tomato passata; 4 x 400g/14oz cans cannellini beans, drained; 3 cups vegetable stock, preferably homemade or low sodium store bought; 1 cup fresh parsley leaves, roughly chopped and lightly packed; 1 medium garlic clove, roughly chopped; 2 tbsp extra virgin olive oil; 1/4 cup whole hazelnuts with skin (or almonds); 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)

There’s nothing quite like the comforting warmth of a good soup on a chilly day, and this Simple Bean Soup with Herb and Hazelnut Picada Recipe hits all the right notes. Creamy beans, aromatic herbs, and a crunchy nutty picada topping come together in a bowl of pure satisfaction you’ll want to make again and again. Stick with me—I’ll walk you through every step, sharing tips so you get it perfect every time.

bean soup - The image shows a close-up view of a thick stew with a rich orange-brown base filled with white beans. There are bright green dollops of herb sauce spread unevenly across the surface, adding a fresh contrast. A wooden spoon is partially dipped into the stew, stirring the mixture, with the texture of the beans and sauce clearly visible and creamy. The photo is taken against a white marbled texture background, giving a clean and simple look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Simple Bean Soup with Herb and Hazelnut Picada Recipe
Top Tip
How to Serve Simple Bean Soup with Herb and Hazelnut Picada Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Simple Bean Soup with Herb and Hazelnut Picada Recipe

Why You'll Love This Recipe

This isn’t just any bean soup. I first stumbled on this recipe when I wanted something hearty but elegant, and man, it delivered. The magic lies in how simple ingredients transform into a bowl bursting with layers of flavor. Plus, the hazelnut picada adds a texture and brightness you didn’t know you needed.

Layered Flavors: Slow-cooked tomato passata and fresh herbs build a rich, savory base that elevates humble beans.
Nutty Crunch: The herb and hazelnut picada topping adds a fresh, crunchy twist that perfectly complements the creamy soup.
Comforting & Filling: The cannellini beans make this soup satisfying and the ideal cozy meal that sticks with you.
Super Versatile: Whether you have dried beans or canned, homemade stock or store-bought, it adapts beautifully.

bean soup - A close-up view of a black bowl filled with thick soup that has a mix of beige beans and green vegetable bits in orange broth with visible herbs. A woman's hand is holding a piece of white bread with creamy light yellow butter being dipped into the soup. The soup surface has a slightly shiny and textured look, with the bread being soft and fluffy. The background shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When you look at the ingredients, it’s clear this soup is all about balance—bright herbs, creamy beans, and a rich, slightly sweet undertone from the onions and tomatoes. Using quality olive oil and fresh herbs really pumps up the flavor, while the picada is a game-changer for texture. Here’s a quick breakdown:

bean soup - Flat lay of large brown onion with its dry papery skin and pale purple layers, whole fresh garlic cloves with smooth white skin, vibrant green sprigs of fresh thyme and rosemary showing delicate needle-like leaves, bright green parsley leaves roughly chopped, plump creamy white cannellini beans spread out, a small glass jar of thick rich red tomato passata, whole hazelnuts with golden brown skin and a few lightly toasted skins, fresh glossy bay leaf with deep green color, all naturally arranged with some herbs overlapping the beans and nuts scattered softly, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Extra Virgin Olive Oil: It adds a fruity base note, perfect for sautéing the aromatics without overpowering them.
Garlic: Two cloves—one for the soup base and one for the picada—bring a warm, pungent depth.
Brown Onion: Slowly caramelized to sweet, golden perfection; it’s the backbone of the soup’s flavor.
Fresh Thyme & Rosemary: These herbs bring an earthy, piney flavor that brightens every bite.
Bay Leaf: Adds subtle herbal complexity while the soup simmers.
Tomato Passata: The thick, smooth tomato base thickens the soup and adds acidity; cook it slow and low for best results.
Cannellini Beans: Creamy white beans that absorb flavors beautifully and create a silky texture.
Vegetable Stock: Homemade or good quality store-bought makes all the difference; it’s the key to a flavorful broth.
Fresh Parsley: Bright and fresh, it lifts the picada.
Whole Hazelnuts: Toasted for crunch and richness—adds a nutty punch that balances savory flavors.
Salt: Adjust carefully especially if using canned beans, so the soup isn’t too salty.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love recipes that leave room for you to make them your own—and this Simple Bean Soup with Herb and Hazelnut Picada Recipe definitely does. Whether you have dried beans to soak or canned for quick prep, or maybe you want to add a splash of spicy chili oil for a kick, the soup welcomes your tweaks.

Variation: I sometimes swap hazelnuts for almonds or walnuts in the picada, which gives the pesto-like topping a different but equally delicious nutty twist. It’s a great way to use what you have on hand!
Seasonal changes: Feel free to add chopped kale or spinach in the last few minutes of simmering, for a pop of color and extra nutrition.
Make it meaty: For a heartier version, stir in cooked sausage or shredded chicken just before serving.
Herb swap: Don’t have fresh rosemary? No worries—thyme or even oregano work well in this comforting soup.

Step-by-Step: How I Make Simple Bean Soup with Herb and Hazelnut Picada Recipe

Step 1: Sauté the Aromatics to Golden Sweetness

Heat your extra virgin olive oil in a large heavy-bottomed pot over medium heat—this gives you even cooking and avoids burning. Add the minced garlic, finely chopped onion, fresh thyme, rosemary, and bay leaf. Stir regularly as you cook them for about 8 minutes. You want the onions to turn a rich golden brown—this is where the sweet, savory base flavor develops. Don’t rush it; patience here is key.

Step 2: Cook the Tomato Passata Slowly

Reduce the heat to low and stir in the tomato passata. Let it slowly cook for another 8 minutes, stirring occasionally. You’ll notice it going from bright red and watery to a thick, dark brown sauce. This step is crucial for building deep, rich flavor—not just diluted tomato taste. Trust me, don’t skip this!

Step 3: Add Beans and Stock, Then Simmer

Drain your cannellini beans and add them along with the vegetable stock to the pot. Bring to a gentle simmer over medium-low heat, uncovered. Let it bubble quietly for 15 minutes. This allows the flavors to meld and the soup to thicken naturally. Keep an eye so it doesn’t boil too vigorously.

Step 4: Blitz Part of the Soup for Creaminess

Ladle out about two-thirds cup (150ml) of the soup into a jug or bowl sturdy enough for your immersion blender. Blend it until smooth, then stir it back into the soup pot. This simple trick instantly thickens the broth and gives you that velvety texture we all crave in bean soups.

Step 5: Stir in the Picada and Serve

Right before you ladle the soup into bowls, stir in two tablespoons of the freshly made herb and hazelnut picada. Taste and adjust salt as needed—canned beans vary a lot in saltiness. Then, serve immediately with a teaspoon of picada dolloped on top of each bowl. Grab your favorite crusty bread to soak up every last drop. Yum!

How to Make the Herb and Hazelnut Picada

This pesto-like topping is what really makes this soup pop. Toast your hazelnuts gently in a dry skillet until you smell that nutty aroma and see golden spots—don’t rush this or burn them! Then wrap the nuts in a tea towel and rub hard to remove most of the bitter skins. Chop roughly and blend with parsley, garlic, olive oil, and salt until it reaches a chunky pesto texture. It’s fresh, vibrant, and adds that layer of texture and flavor I love.

Top Tip

From my kitchen to yours, here are some tips I’ve learned making this Simple Bean Soup with Herb and Hazelnut Picada Recipe so it shines every time:

Slow-Cook for Flavor: Don’t skimp on cooking the tomato passata slowly—it’s what transforms the soup from bland to deeply flavorful.
Check Your Beans’ Salt: Depending on your canned beans, you might not need much added salt. Always taste before seasoning further!
Picada Freshness: Make the picada right before serving so the garlic is bright and herbs stay vibrant—leftovers can mellow or turn bitter.
Use Quality Stock: Homemade vegetable stock makes a world of difference—if you haven’t tried making your own yet, now’s a great time.

How to Serve Simple Bean Soup with Herb and Hazelnut Picada Recipe

Garnishes

I always like a big sprinkle of picada on top, to keep that crunchy freshness in every bite. Sometimes I add a drizzle of good olive oil or a few torn fresh parsley leaves. If I’m feeling indulgent, a few shavings of Parmesan cheese are delightful.

Side Dishes

This soup pairs wonderfully with crusty Artisan bread or even a soft brioche roll—something that soaks up broth without falling apart. For a more substantial meal, a crisp green salad with a light vinaigrette balances the richness beautifully.

Creative Ways to Present

When I bring this to dinner parties, I love serving it in rustic, shallow bowls with a generous dollop of picada on the side so guests can add as much as they like. A small ramekin of toasted hazelnuts on the side is also a fun touch, letting everyone get that crunchy texture whenever they want.

Make Ahead and Storage

Storing Leftovers

I usually refrigerate leftovers in an airtight container for up to four days. The soup thickens as it cools, so I add a splash of stock or water when reheating to bring it back to the right consistency. The picada can lose some of its vibrant green color when mixed in overnight, but that doesn’t affect taste.

Freezing

This soup freezes beautifully without losing flavor or texture. I recommend freezing it before adding the picada, then stir fresh picada in after thawing and reheating for that bright finish.

Reheating

Gently reheat on the stove over medium-low heat, stirring occasionally. Add a bit of extra stock if it’s too thick, and add fresh picada just before serving to maintain that fresh herby flavor and crunch.

Frequently Asked Questions:

Can I use dried beans instead of canned?

Absolutely! Using dried beans will deepen the flavor and texture even more, but remember to soak and cook them ahead of time as described in the recipe notes. It takes more time, but I promise it’s worth the effort for that authentic richness.

What exactly is picada and can I make it ahead?

Picada is a traditional Catalan sauce or seasoning mix, similar to pesto, made here with fresh herbs, nuts, garlic, olive oil, and salt. I recommend making picada fresh just before serving to enjoy its vibrant flavor and color, but you can store leftovers in an airtight container in the fridge for up to two days.

How important is the tomato passata step?

It’s crucial! Cooking the tomato passata slowly until thick and dark concentrates the flavor and avoids a raw or watery tomato taste. Don’t skip or rush this step—it’s the flavor backbone of the soup.

What if I don’t have hazelnuts for picada?

No worries! Almonds are a great substitute and lend a slightly different but still wonderful flavor and texture. You can even use walnuts if that’s what you have. Just toast them gently for the best flavor.

Final Thoughts

This Simple Bean Soup with Herb and Hazelnut Picada Recipe holds a special place in my weeknight cooking arsenal. It’s the kind of dish that feels luxurious but is so easy to pull together. Every spoonful warms you up and makes you feel like you spent hours in the kitchen when, honestly, it’s straightforward and forgiving. Give it a go—you won’t regret it, and I think it might become your new favorite go-to!