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El Bulli Bean Soup with Picada

A rustic Spanish-inspired white bean soup finished with a fragrant almond, garlic, and parsley picada that adds rich Mediterranean flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 cups white beans cooked
  • 1 onion diced
  • 1 carrot diced
  • 2 cloves garlic minced
  • 3 cups vegetable broth
  • 1 cup water
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Picada
  • 0.25 cup parsley fresh
  • 2 cloves garlic
  • 0.25 cup toasted almonds
  • 2 tbsp bread crumbs toasted
  • 1 tbsp olive oil

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Heat olive oil in a soup pot over medium heat. Cook onion and carrot until softened.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in smoked paprika and cumin.
  4. Add beans, vegetable broth, water, salt, and pepper.
  5. Simmer the soup for about 25 minutes until flavors develop.
  6. Blend parsley, garlic, toasted almonds, bread crumbs, and olive oil to create the picada.
  7. Stir picada into the soup and cook for another 2–3 minutes.
  8. Serve warm with crusty bread and a drizzle of olive oil.

Notes

For deeper flavor, toast the almonds before making the picada.