Name: Simple Bean Soup with Garlic Herb 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 (or 2 small), finely chopped (~180g/6oz); 1/4 tsp fresh thyme, chopped (or 1/8 tsp dried); 1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried); 1 fresh bay leaf (or 1/2 dried); 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; 1 medium garlic clove, 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)

There’s something wonderfully cozy and nourishing about a big pot of soup, especially when it’s as flavorful and unique as this Simple Bean Soup with Garlic Herb Picada Recipe. It’s the kind of recipe that warms you from the inside out and feels like a comforting hug on a chilly day.

A close-up view of a warm stew in a white pot on a white marbled surface shows thick orange sauce with white beans and small bright green herb sauce dollops scattered on top. A wooden spoon is partially submerged in the stew and stirring it, showing the smooth shiny texture of the orange sauce mixed with the creamy beans and fresh green herbs. The pot's edge is just visible, and the photo focuses on the rich colors and cozy feel of the dish. 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 Garlic Herb Picada Recipe
Top Tip
How to Serve Simple Bean Soup with Garlic Herb Picada Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Simple Bean Soup with Garlic Herb Picada Recipe

Why You'll Love This Recipe

Honestly, this Simple Bean Soup with Garlic Herb Picada Recipe stands out for its simplicity paired with deep, sophisticated flavors. I love that it feels rustic and homemade, yet the picada elevates the dish into something special you might not find in your everyday bean soup.

Rich flavor development: Slow-cooked tomato passata and caramelized onions build layers of savory warmth you won’t forget.
Bright herbal punch: The garlic herb picada adds a fresh zesty note that lifts the soup beautifully at the end.
Comforting and filling: Beans pack in protein and fiber, making this soup a hearty and nutritious meal perfect for any season.
Easy to make: With pantry staples and a straightforward method, it’s quick enough for weeknight dinners but fancy enough for guests.

A close-up of a black bowl filled with thick, creamy soup that is light brown with visible white beans and green herb flecks throughout. A woman's hand is dipping a piece of torn white bread topped with a smooth spread into the soup, capturing the texture of the soft bread and creamy topping mixing with the chunky soup. The background features a white marbled surface and another blurred bowl can be seen in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Simple Bean Soup with Garlic Herb Picada Recipe really come together like a well-rehearsed team. You get the creaminess of beans contrasted with bright herbal notes and the umami punch from slow-simmered tomato passata. Here’s why each key player shines:

Flat lay of a small bottle of extra virgin olive oil with a small drizzle poured out, two garlic cloves—one large minced and one medium roughly chopped, one large brown onion finely chopped into small pieces, a few sprigs of fresh thyme and rosemary, a single fresh bay leaf, a small bowl of rich red tomato passata, four opened cans with heaps of drained white cannellini beans spilling out, a glass jug partially filled with golden vegetable stock, a loosely packed cup of fresh chopped parsley leaves, and a small pile of whole hazelnuts with skins on, all arranged naturally with some garlic skins and herb sprigs scattered lightly for texture, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Extra virgin olive oil: A fruity base that enhances every ingredient without overpowering.
Garlic: Adds just the right amount of pungent warmth—both in the soup and the picada.
Brown onion: Slowly caramelized for sweetness that balances the acidity from the tomatoes.
Fresh thyme & rosemary: Earthy herbs that provide a gentle woodsy aroma, making the soup feel aromatic and homey.
Bay leaf: Adds subtle depth and complexity during the simmering stage.
Tomato passata: This isn’t your regular canned tomato; it’s smooth and thick, giving the broth a rich color and concentrated flavor.
Cannellini beans: Creamy white beans that cook up tender and help thicken the soup when partially blended.
Vegetable stock: Using homemade stock here makes a world of difference—fresh and layered in flavor, it’s the soul of the soup’s broth.
Parsley in picada: Bright and herbaceous, parsley keeps the picada fresh-faced.
Hazelnuts: Toasted for crunch and earthiness, they’re a surprising but delicious addition that adds texture and a nutty undertone.
Salt: Essential to balance and bring all the flavors forward without overpowering.

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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

One of the things I adore about this Simple Bean Soup with Garlic Herb Picada Recipe is how flexible it is—you can easily tweak it to fit your taste or what you have on hand.

Variation: I sometimes swap hazelnuts for almonds in the picada just because I have them around and prefer the slightly sweeter note they add.
Make it vegan/vegetarian: This soup is naturally veggie-friendly, but you could add a splash of cream or a spoonful of yogurt on top if you like it richer.
Seasonal switch: In winter, I add a pinch of smoked paprika for a cozy smoky twist that pairs so nicely with the beans and herbs.
Use dried beans: If you’re not rushing, soaking and cooking dried beans makes it even more delicious and budget-friendly.

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

Step 1: Sauté Aromatics to Golden Perfection

Start by heating the olive oil over medium heat in a heavy-bottomed pot. I add the minced garlic, chopped onions, fresh thyme, rosemary, and the bay leaf right away. Stir them regularly—about every minute or so—and watch as the onions transform from sharp and raw to a luscious deep golden brown. This takes roughly 8 minutes. Don’t rush this step; caramelizing the onions slowly ensures that rich sweetness that becomes the base of our soup’s flavor profile.

Step 2: Cook Down the Tomato Passata Really Well

Next, pour in the tomato passata and reduce the heat to low. This part takes patience—cook the passata for 8 minutes or until it thickens and darkens in color. You’re basically coaxing out the full body and sweetness of the tomatoes. Trust me, skipping this step shortcuts the flavor, so stick with it!

Step 3: Add Beans and Stock, Then Simmer Gently

Now, stir in your drained cannellini beans and pour in the vegetable stock. Bring it to a gentle simmer—not a rolling boil—with the lid off. Let it cook this way for about 15 minutes, so the flavors dance together and the soup thickens naturally. You want it bubbling softly, so don’t crank the heat up.

Step 4: Blend a Portion of the Soup to Thicken

Here’s one of my favorite tricks: ladle out about ⅔ cup (150ml) of soup into a blender-safe container. Use an immersion blender or regular blender and pulse until smooth. Then swirl it back into the pot. This helps thicken the broth while keeping texture and some whole beans for a lovely contrast.

Step 5: Stir in the Garlic Herb Picada

Last but definitely not least, mix in 2 tablespoons of your fresh garlic herb picada. Taste the soup and add salt as needed—canned beans are salty, but dried need a pinch more. Serve immediately, and don’t forget to top each bowl with a teaspoon of picada for a bright herbaceous finish.

Step 6: Prepare the Picada (while soup simmers)

While your soup simmers, toast the hazelnuts in a dry skillet over medium heat. Shake the pan often to ensure even toasting, and you’ll know they’re ready when they smell nutty and have golden patches. Place the nuts in a towel and rub vigorously to remove most of the bitter skins. Then roughly chop and blitz them with parsley, garlic, olive oil, and salt until it looks like a coarse pesto. That’s your picada, and trust me—it’s magic on this soup.

Top Tip

Over the years of making this Simple Bean Soup with Garlic Herb Picada Recipe, I’ve learned a few tricks that really take the flavors to the next level without adding fuss.

Caramelize patiently: Don’t rush the onions and garlic step — that golden brown color means a sweeter, richer soup.
Cook down the tomato passata thoroughly: This concentrates the flavor and prevents any watery taste.
Blend part of the soup: Pureeing a portion adds fantastic creaminess without losing the hearty texture.
Make fresh picada: Use good quality olive oil and fresh herbs—this fresh burst will elevate your soup every single time.

How to Serve Simple Bean Soup with Garlic Herb Picada Recipe

Garnishes

I love topping each bowl with a generous spoonful of picada—its verdant color and punchy fresh garlic-herb flavor are the perfect contrast to the warm, creamy soup. A few cracked black peppercorns and a drizzle of extra virgin olive oil never hurt either, plus a sprinkle of grated Parmesan if you’re not vegan.

Side Dishes

This soup begs for crusty bread—artisan sourdough is my go-to. Sometimes I make quick garlic bread by toasting baguette slices with olive oil and crushed garlic. A simple green salad with lemon vinaigrette is a crisp counterpoint to the savory soup, especially if you’re serving this as part of a larger meal.

Creative Ways to Present

For special occasions, I like serving the soup in mini cast iron bowls or rustic crocks, topped with a dollop of picada and an edible flower or microgreens on top for that wow factor. It makes a humble bean soup feel like a star at the dinner table.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge for up to 4 days. The soup actually tastes even better the next day, but be mindful the picada mixed in will lose some of its vibrant green color over time.

Freezing

I’ve frozen this soup successfully by leaving out the picada. Freeze the soup in portion-sized containers and thaw overnight in the fridge when ready. You can add freshly made picada after reheating for that fresh pop of flavor.

Reheating

Reheat the soup gently on the stove over low to medium heat, stirring occasionally so it doesn’t stick to the bottom. Avoid microwaving if you want the best texture, but if in a hurry, microwave in short bursts stirring between intervals works fine.

Frequently Asked Questions:

Can I use other types of beans in this recipe?

Absolutely! While cannellini beans are the classic choice for their creamy texture, navy beans, lima beans, or butter beans work beautifully too. Red or black beans can be used, but they may change the color of the soup slightly.

How important is the tomato passata step?

It’s really key! Cooking down the tomato passata transforms it from watery and bright to thick, rich, and deeply flavorful, which is the heart of the soup’s savory base. Skipping this can leave you with a bland, watery soup.

Can I prepare the picada ahead of time?

Yes! Picada can be made a day ahead and stored in the fridge in an airtight container. Just know it will darken over time, and the fresh garlic flavor will mellow slightly. Stir leftovers into the soup or use as a fresh garnish.

Is it better to use dried or canned beans?

Both work! I often use canned for convenience, but dried beans add a richer, creamier texture and allow you to control salt better. If using dried beans, be sure to soak and cook them properly before adding to the soup.

Final Thoughts

This Simple Bean Soup with Garlic Herb Picada Recipe holds a special place in my kitchen. It’s an easy, satisfying meal that feels homemade and hearty but still shows real care and technique in the layering of flavors. I can’t recommend you try it enough—the picada alone is worth it, adding a fresh twist that’ll have you hooked. Next time you want a warm, wholesome bowl, give this recipe a go—you’ll love the cozy magic it brings to your table.