Name: Simple Bean Soup with Crispy 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 (about 180g/6oz), finely chopped; 1/4 tsp fresh thyme, chopped (or 1/8 tsp dried thyme); 1/4 tsp fresh rosemary, chopped (or 1/8 tsp dried rosemary); 1 fresh bay leaf (or 1/2 dried bay leaf); 1/3 cup tomato passata; 4 x 400g 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 kosher salt (or 1/4 tsp table salt)

If you're craving a cozy, wholesome meal that's bursting with flavor, this Simple Bean Soup with Crispy Picada Recipe is your new best friend in the kitchen. Imagine creamy beans mingling with fragrant herbs and topped with a crunchy, garlicky picada — it's comfort food that feels special without any fuss.

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

Why You'll Love This Recipe

I fell in love with this soup because it’s deceptively simple yet packed with layers of flavor. It’s the kind of recipe that feels like a hug in a bowl, and the picada topping adds a burst of delicious crunch and garlicky brightness that feels so satisfying. Trust me, once you try it, you'll be making it again and again.

Simple but Flavorful: Slow-cooking the tomato passata and beans makes every spoonful rich and comforting.
Elegant Crunch: The crispy picada is a game changer—it adds texture and a fresh, herbaceous kick.
Flexible & Easy: Made mostly with pantry staples, it's perfect for busy weekdays or leisurely weekends.
Keeps You Full: Beans are wonderfully filling and nutritious, so this soup really sticks with you.

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

What I love about the ingredients here is how they complement one another to create a soup that’s rich in flavor yet incredibly natural. Each component, from the silky cannellini beans to the fragrant herbs and robust tomato passata, brings its own magic. Plus, the picada is a simple punch of garlic, nuts, and parsley that lifts the whole dish.

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: The foundation for sautéing aromatics, adding richness and a fruity depth.
Garlic: Fresh garlic amps up the savory notes without overpowering the soup.
Brown onion: Slowly caramelized to bring sweetness and complexity.
Fresh thyme and rosemary: Subtle, woody herbs that give this soup its comforting, earthy character.
Bay leaf: Adds a gentle herbal aroma that rounds out the flavors.
Tomato passata: A silky, smooth tomato base that thickens and deepens during cooking – don't rush this step!
Cannellini beans: Creamy white beans that make the soup hearty and filling. You can use canned for convenience, but dried beans give even better texture and flavor.
Vegetable stock: The cooking liquid that carries all the flavors; homemade if possible, but good quality store-bought works too.
Fresh parsley (for picada): Bright and fresh, it cuts through the richness beautifully.
Hazelnuts (or almonds): Toasted for a nutty crunch in the picada that pairs perfectly with the soft beans.
Salt: A little goes a long way; adjust depending on whether you're using canned or dried 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

One of the best things about this Simple Bean Soup with Crispy Picada Recipe is how easy it is to tailor to your tastes and pantry. I often tweak it depending on the season or what I have on hand—it's very forgiving and always delicious.

Variation: For a creamier, silken texture, try blending more of the soup before adding the picada. I like to keep some beans whole for a nice bite, but you might prefer it smoother.
Seasonal swap: In winter, I add a few diced root vegetables to the pot for extra body and warmth—carrots or parsnips work beautifully.
Spice it up: If you love heat, a pinch of smoked paprika or chili flakes stirred into the sautéed onion wakes things up just right.
Picada twist: Try swapping hazelnuts for almonds or walnuts depending on what’s in your pantry; each nut gives a slightly different flavor profile.

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

Step 1: Soften and Sweeten the Onion and Herbs

I start by heating the olive oil in a heavy pot, then adding the minced garlic, finely chopped onion, fresh thyme, rosemary, and bay leaf. Stir these gently over medium heat for about 8 minutes until the onions turn a deep golden brown. This slow browning is key — it unlocks rich sweetness that sets the flavor foundation. Patience here pays off big time, so don’t rush or crank the heat too high, or you’ll risk bitterness.

Step 2: Cook the Tomato Passata Low and Slow

Next, I add the tomato passata and let it simmer on low for another 8 minutes. You want to watch it change from a watery red to a thick, dark brownish sauce—that intense tomato flavor is critical. This step fills the soup with deep, savory notes and sweetness. Trust me, it’s tempting to skip to adding the beans, but hold tight!

Step 3: Add Beans and Stock, Then Simmer

After that, it’s time to stir in your drained cannellini beans followed by your vegetable stock. I set the heat so the soup bubbles gently—it should never boil hard, just a soft simmer with the lid off for around 15 minutes. This lets all the flavors marry and the broth reduce slightly. You’ll start to see the soup thicken and smell amazing!

Step 4: Blitz to Creamy Perfection

To give the soup a luscious texture, I ladle about two-thirds cup into a tall jar and blitz it with a stick blender until smooth. Stir that back into the pot to thicken the whole batch nicely without losing the pleasant bits of whole beans. It’s like magic—this little trick brings that perfect cozy soup mouthfeel everyone loves.

Step 5: Stir in the Crispy Picada and Serve

Last but definitely not least, I mix in 2 tablespoons of picada into the soup just before serving. The garlicky, nutty picada is a total flavor bomb, balancing the creamy beans with a fresh crunch. I always taste now for salt—canned beans mean less salt is needed for me, but if you use dried, you might want a pinch more. Serve with an extra teaspoon of picada dolloped on top of each bowl for that dazzling finish. And don’t forget the crusty bread—it’s essential for dunking!

Top Tip

Over the years, I’ve found that small tweaks make all the difference in this recipe’s flavor and texture. Here are my tried-and-true tips so you can nail this soup on your first try and every time after.

Tomato passata patience: Don’t skip or rush the 8-minute simmer of the passata. It develops the umami and sweetness vital to the soup’s rich depth.
Low heat sauté: Cooking the onions and garlic slowly ensures sweetness without bitterness. High heat burns garlic fast and spoils the flavor.
Blending trick: Puree just a portion of the soup to keep some texture while thickening the broth. Doing the whole pot smooth can feel heavy.
Picada prep: Toast the nuts gently until golden and fragrant before blitzing, and rub off most hazelnut skins to avoid bitterness. This gives the picada its perfect flavor and crunch.

How to Serve Simple Bean Soup with Crispy Picada Recipe

Garnishes

I’m a big fan of topping my bowl with a teaspoon of fresh picada for that final crunch and bright burst of garlic and parsley. A drizzle of a good-quality extra virgin olive oil right before serving adds a glossy finish and depth. Sometimes, I throw on a few fresh parsley leaves or a sprinkle of smoked paprika for a pop of color and subtle warmth.

Side Dishes

This soup pairs beautifully with crusty bread, like a rustic artisan loaf or simple no-yeast bread that you can dunk right into the bowl. For a heartier meal, I serve it alongside a crisp green salad or roasted seasonal vegetables. On busy days, some sautéed greens or wilted spinach tossed with lemon juice and olive oil lightens the meal up perfectly.

Creative Ways to Present

When I’m hosting friends, I like to serve this soup family-style in a big, beautiful ceramic pot set right on the table with multiple bowls of picada nearby for everyone to garnish to their liking. A rustic wooden board stacked with fresh bread and a small dish of olive oil completes the cozy presentation. It feels welcoming and invites everyone to dig in and customize their bowls.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in a glass airtight container in the fridge for up to 4 days. The picada stirred into the soup will mellow out and lose some of its fresh green color, but the flavor holds up well. I keep a little extra picada separate if possible to refresh the toppings when reheating.

Freezing

This simple bean soup freezes beautifully. I portion it out into freezer-safe containers and freeze for up to 3 months. When freezing, I keep the picada separate because fresh garlic doesn’t freeze well and can get bitter. Freeze the soup without picada and add freshly made picada when reheating.

Reheating

Reheat gently on the stove over low-medium heat to avoid breaking down the beans too much. Add a splash of water or stock if it gets too thick. Just before serving, stir in fresh picada for that delicious crispy finish — it really brings the soup back to life.

Frequently Asked Questions:

Can I use other beans besides cannellini in this Simple Bean Soup with Crispy Picada Recipe?

Absolutely! White beans like navy, lima, or butter beans work wonderfully. You can also experiment with kidney, pinto, or black beans, but keep in mind that darker beans might change the soup color slightly.

Do I have to make the picada from scratch?

While you can buy pre-made pesto or garlic spreads, nothing compares to the fresh, vibrant flavor of homemade picada for this recipe. It comes together quickly and really elevates the soup with its crunchy texture and garlicky, nutty taste.

Can I use dried beans instead of canned?

Yes, dried beans work wonderfully and even add extra depth of flavor and a better texture. Just be sure to soak them thoroughly and cook until tender before adding to the soup. The recipe notes above include detailed cooking instructions for dried beans.

How long does this Simple Bean Soup with Crispy Picada Recipe keep?

The soup keeps well in the fridge for about 4 days. However, the picada stirred in will mellow over time. For best freshness, store the picada separately and add just before serving, especially if you plan to reheat leftovers.

Final Thoughts

This Simple Bean Soup with Crispy Picada Recipe is one of those gems that feels both timeless and comforting, yet fresh and vibrant thanks to the crispy garlicky topping. I always find it so rewarding to make because it stretches simple pantry staples into something truly special. So grab your favorite pot, toast those hazelnuts, and get ready to savor a bowl of soup that wraps you up in warmth and flavor. I can’t wait for you to try it — you’ll be glad you did!