Name: Simple Bean Soup with Herb and Nut 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; 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)

Imagine a cozy bowl of hearty, wholesome bean soup elevated with a burst of fresh flavor from a vibrant herb and nut picada. That’s exactly what my Simple Bean Soup with Herb and Nut Picada Recipe delivers — comforting, delicious, and surprisingly easy to pull together anytime you want a soul-warming meal!

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 Nut Picada Recipe
Top Tip
How to Serve Simple Bean Soup with Herb and Nut Picada Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Simple Bean Soup with Herb and Nut Picada Recipe

Why You'll Love This Recipe

This isn’t just any bean soup. The magic lies in the herb and nut picada stirred in at the end, which adds a fresh, nutty depth and a hint of garlicky brightness that truly wakes up each spoonful. It’s a recipe I keep coming back to and sharing because it feels both special and totally manageable. Here’s why it’s become a staple for me—and why you’ll want to make it too.

Super simple: It uses pantry staples and canned beans to get dinner on the table quickly without sacrificing taste.
Flavor-packed: That slow-cooked tomato passata base and the intensely aromatic picada create layers of deliciousness.
Customizable: You can adapt it to whatever herbs or nuts you have, and even add proteins or veggies as you please.
Comfort food at its best: It’s creamy, satisfying, and perfect for chilly nights or meal prepping lunches.

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

Every ingredient in this Simple Bean Soup with Herb and Nut Picada Recipe is chosen not just for flavor but also for harmony. The cannellini beans offer creamy texture and subtle sweetness, while the tomato passata brings a rich, silky depth. Fresh herbs add brightness, and the picada—made with nuts and parsley—adds a crunchy contrast and vibrant lift.

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: This is your flavor carrier, gently cooking the aromatics and enriching the finish.
Garlic: Adds fragrant warmth—minced for quick release of its magic.
Brown onion: Slowly caramelized for sweetness and depth.
Fresh thyme & rosemary: Provide an earthy herbal backbone that complements the beans perfectly.
Bay leaf: Adds subtle herbal complexity during simmering.
Tomato passata: This thick, smooth tomato puree is key—cooking it helps develop rich umami flavors.
Cannellini beans: Creamy texture and mild taste make them ideal for a hearty but not overpowering soup.
Vegetable stock: Homemade is best—it enhances all the ingredients with natural, deep flavor.
Parsley: Brightens the picada and finishes the soup with fresh, green notes.
Hazelnuts (or almonds): Toasted and ground for the picada’s satisfying crunch and nutty taste.
Salt: Enhances and balances all flavors; adjust carefully especially when using canned beans.

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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 tweaking this Simple Bean Soup with Herb and Nut Picada Recipe depending on what I have on hand or what I’m craving. Feel free to swap nuts or herbs, add extra vegetables, or even bulk it up with some grains or cooked sausage if you want a meatier meal.

Variation: Once, I tried adding chopped kale right at the end of the simmering stage—it added some beautiful color and a fresh bite that worked surprisingly well.
Herb swaps: Don’t have fresh rosemary? Thyme alone works great, or a pinch of sage for a more autumnal vibe.
Nuts alternative: Almonds can stand in for hazelnuts if you want a milder nut flavor or can't find hazelnuts.
Protein boost: If you want to add clams like the original recipe does, add them in the last 5 minutes so they cook perfectly without overcooking the soup.

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

Step 1: Sauté Onions and Herbs for Deep Flavor

Start by heating the olive oil in a heavy-based pot over medium heat. Add the minced garlic, finely chopped brown onions, fresh thyme, rosemary, and bay leaf. Cook gently, stirring often, for about 8 minutes until the onions turn a beautiful deep golden brown and smell sweet and savory. This slow caramelization step is where so much flavor develops, so don’t rush it!

Step 2: Transform Passata Into a Flavor Bomb

Next, stir in the tomato passata and reduce the heat to low. Let it cook gently for 8 minutes. You'll notice it change from bright red and watery into a rich, dark, and thick sauce—that's exactly what we want. This concentrated tomato flavor is a big part of what sets this soup apart from any typical bean stew.

Step 3: Simmer Beans and Stock to Meld Flavors

Add your drained cannellini beans to the pot, then pour in the vegetable stock. Bring it up to a very gentle simmer—just a few bubbles breaking the surface—and cook uncovered for about 15 minutes. This mellow simmer lets all the flavors marry beautifully while thinning the soup just the right amount.

Step 4: Blend a Portion to Thicken

Scoop about ⅔ cup (150 ml) of the soup into a tall container and use a stick blender to puree until smooth. Stir this back into the soup—it acts as a natural thickener, making the broth silky and rich without cream or flour.

Step 5: Stir in the Herb and Nut Picada

Just before serving, fold in 2 tablespoons of the picada. Taste and adjust the salt since canned beans vary in saltiness. Serve immediately, topping each bowl with a teaspoon of the remaining picada for that fresh crunch and herbal brightness that makes this soup shine.

Step 6: How to Make the Picada

While the soup is simmering, toast your hazelnuts in a dry skillet over medium heat. Shake the pan regularly until the nuts have golden spots and smell toasty. Then, transfer them to a clean tea towel and rub well to remove most of the bitter skin—don’t worry if some bits stay on. Roughly chop the nuts and blitz them with parsley, garlic, olive oil, and salt until you get a pesto-like paste. This picada adds unmatched freshness and texture.

Top Tip

After making this Simple Bean Soup with Herb and Nut Picada Recipe many times, I've learned that the secret lies in patience—especially during those first two cooking steps. Taking your time with sautéing the onions and cooking the passata really pays off, giving you a surprisingly deep, complex flavor from such simple ingredients.

Don’t rush the onions: Slow and steady caramelization unlocks sweet flavors that set your soup apart.
Cook your passata fully: It thickens and deepens flavor dramatically—skip this, and your soup will taste flat.
Use homemade stock if possible: It lifts the entire dish from good to restaurant-level amazing.
Reserve soup for blending: Blending a portion creates that lovely creamy texture without cream and keeps it healthy.

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

Garnishes

I always garnish mine with a little extra picada right on top. The fresh parsley and hazelnut bits add a bright, crunchy contrast to the creamy soup. Sometimes I sprinkle a few chili flakes for a gentle heat kick or a drizzle of good quality olive oil—simple touches that elevate every spoonful.

Side Dishes

Nothing beats crusty bread alongside this soup—whether it’s a rustic artisan loaf, a no-yeast flatbread, or my indulgence of choice, a buttery brioche. Garlic bread or even a crisp green salad works beautifully too, especially if you want to lighten things up.

Creative Ways to Present

For gatherings, I love serving this soup in mini mugs or espresso cups as a starter, topped with a tiny dollop of picada and a sprinkle of extra toasted nuts. It makes for an eye-catching appetizer that’s bite-sized but bursting with flavor.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover soup in an airtight container in the fridge for up to 4 days. You'll notice the picada loses some of its fresh green vibrancy when stirred in ahead of time, but the taste remains delicious and comforting.

Freezing

This soup freezes quite well—just be sure to keep your picada separate and fresh. Freeze the soup in portions and thaw overnight in the fridge for an easy weeknight meal.

Reheating

Reheat on the stovetop over medium-low heat, stirring occasionally to prevent sticking. I usually add a splash of vegetable stock or water if it’s gotten a bit thick. Finish with a fresh spoonful of picada to restore that bright, fresh flavor.

Frequently Asked Questions:

Can I use dried beans instead of canned?

Absolutely! Using dried beans makes the soup even tastier and more economical. Just soak them overnight and cook until tender before adding to the soup as instructed. It takes more prep but the creamier texture is worth it.

What can I substitute for the hazelnuts in the picada?

If hazelnuts aren't available, almonds work beautifully as a substitute. You can also experiment with walnuts or pine nuts, but hazelnuts provide a uniquely sweet nuttiness that's fantastic in this dish.

Is this soup vegetarian or vegan?

Yes! This Simple Bean Soup with Herb and Nut Picada Recipe is naturally vegetarian and vegan as long as you use vegetable stock. Just double-check ingredients like stock or bread for any animal-derived products if you’re serving vegans.

Can I make the picada ahead of time?

You can make the picada up to two days ahead, stored in an airtight container in the fridge. Because it contains raw garlic, it's best fresh, but it keeps well and still tastes great stirred into the soup before serving or as a garnish.

Final Thoughts

This Simple Bean Soup with Herb and Nut Picada Recipe has become one of those dishes I reach for when I want comfort food that feels nourishing and a little bit elevated. It’s easy enough for a weeknight but special enough to share with friends. Give it a go—you’ll love how these simple ingredients come together in a way that feels like a warm hug on a chilly day.