Simple Bean Soup from El Bulli (world's all time greatest restaurant!)

Ingredients

• 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))

Steps

1. 1

   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.

2. 2

   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!

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Serve: Dollop each bowl with 1 teaspoon of remaining Picada. Crusty bread highly recommended (easy Artisan, no yeast bread or French brioche).

7. 7

   Toast hazelnuts: Preheat a small skillet over medium heat. Add hazelnuts and toast, shaking the skillet regularly, until there are golden patches and they smell nutty.

8. 8

   Remove most skin: Transfer hazelnuts to a clean tea towel. Bundle up and rub vigorously with hands to remove most of the skin (which is bitter). (No need to do this with almonds)

9. 9

   Blitz: Roughly chop hazelnuts then add into a jug just large enough to fit the head of a stick blender with remaining ingredients. Blitz until it's like pesto - not completely smooth. Use per recipe.