Description
A delicious and hearty bean soup inspired by the world-famous El Bulli restaurant, known for its innovative culinary techniques.
Ingredients
Scale
- 2 cups dried beans (such as cannellini or navy beans)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Soak the beans overnight in water.
- Drain and rinse the beans.
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the soaked beans, vegetable broth, bay leaf, and thyme to the pot.
- Bring to a boil, then reduce heat and simmer for about 1-1.5 hours, or until the beans are tender.
- Season with salt and pepper to taste.
- Remove the bay leaf and serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, blend a portion of the soup and mix it back in.
- Feel free to add vegetables like carrots or celery for extra flavor.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 12 hours (soaking beans)
- Cook Time: 1.5 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg