Name: Simple Bean Soup with Fresh Parsley and Hazelnut 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 (substitute 1/8 tsp dried thyme); 1/4 tsp fresh rosemary, chopped (substitute 1/8 tsp dried rosemary); 1 fresh bay leaf (or 1/2 dried bay leaf); 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 so comforting about a warm, hearty soup that feels like a hug from the inside. This Simple Bean Soup with Fresh Parsley and Hazelnut Picada Recipe is exactly that — a bowl full of cozy, layered flavors brought together with an irresistible nutty twist. You’ll love how the fresh parsley picada adds brightness and that surprising crunch from hazelnuts makes every spoonful extra special.

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

Why You'll Love This Recipe

I’ve made many bean soups over the years, but this one stands out for how effortlessly it transforms pantry staples into something truly special. The combination of creamy beans, fragrant herbs, and that luscious hazelnut picada means this soup never grosses you out with dull flavors. It’s fancy enough to serve to guests but so simple you’ll want it on your regular dinner rotation.

Outstanding flavor depth: Roasting the tomato passata deepens the taste like magic, giving you rich, layered soup without fuss.
Unique texture boost: The hazelnut picada adds a subtle crunch and herbal freshness that wakes up the whole dish.
Quick and flexible: Using canned beans means you can whip this up in under an hour anytime, no soaking or planning ahead needed.
Comfort food that’s nutritious: Loaded with beans and herbs, it's filling yet feels light — perfect for all seasons.

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

Each component in this Simple Bean Soup with Fresh Parsley and Hazelnut Picada Recipe plays a crucial role. From the earthy cannellini beans to the zingy fresh herbs, the ingredients complement each other beautifully. Shopping tip: opt for good quality olive oil and fresh parsley to elevate the flavors even more.

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: Provides a fruity richness that carries the soup’s flavors and gently softens the aromatics without overpowering them.
Garlic: Adds warmth and that classic savory base; fresh minced garlic works best for fragrance.
Brown onion: Slowly caramelized to develop sweetness, balancing the acidity of the tomato passata.
Fresh thyme and rosemary: These fragrant herbs infuse subtle woodsy notes, bringing complexity.
Bay leaf: An under-the-radar flavor booster that deepens the soup’s savory profile.
Tomato passata: Unlike canned tomatoes, passata is smooth and thick, which lets it caramelize nicely for a rich, intense tomato taste.
Cannellini beans: Creamy and mild, they’re the perfect base; canned makes it quick but dried beans add even more creaminess if you have time.
Vegetable stock: A good, flavorful stock is indispensable here — homemade is best, but low sodium store-bought works fine too.
Fresh parsley: The star in the picada, it brightens every bite with fresh, herbaceous notes.
Hazelnuts: Toasted to bring out nuttiness, they add a satisfying crunch and depth to the picada.
Salt: Enhances the natural flavors; adjust according to whether you use canned or dried beans.

📝

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 soup depending on what I have on hand or the season. You should feel free to make this recipe your own — that’s part of the fun! Whether you swap hazelnuts for almonds, or add a pinch of chili flakes for heat, it’s incredibly adaptable.

Variation: Adding leftover kale or spinach towards the end creates a vibrant, nutrient-packed boost — my go-to on chilly nights.
Vegetarian or vegan: This soup is naturally vegetarian and can be vegan if you use vegetable stock, making it perfect for plant-based diets.
Make it heartier: Stir in cooked short pasta or diced potatoes for more substance if you want a meal in every spoonful.
Swapping nuts: Almonds work just as well in picada, so if hazelnuts aren’t your thing, feel free to substitute.

Step-by-Step: How I Make Simple Bean Soup with Fresh Parsley and Hazelnut Picada Recipe

Step 1: Sauté Aromatics till Golden

Heat your olive oil in a heavy-bottomed pot over medium heat. Toss in the minced garlic, finely chopped onion, thyme, rosemary, and the bay leaf. Stir regularly, letting everything soften and come to a beautiful deep golden brown — I usually take about 8 minutes. Trust me, this step sets the flavor foundation, so don’t rush it or raise the heat too high or you risk burning the garlic.

Step 2: Slowly Cook the Tomato Passata

Add the tomato passata and lower the heat to a gentle simmer. Stir occasionally and let it cook down for about 8 minutes until the bright red liquid transforms into a dark, thick sauce. This might feel like waiting forever, but I promise it’s what gives the soup its delicious depth — absolutely worth every minute.

Step 3: Combine Beans & Stock, Then Simmer

Stir in your drained cannellini beans followed by the vegetable stock. Adjust the heat so you get a very gentle bubble, and let it simmer uncovered for 15 minutes. This allows the flavors to meld and gives the soup a silky consistency. Don’t cover it or you’ll trap too much liquid — you want some evaporation to concentrate the taste.

Step 4: Blitz Part of the Soup for Creaminess

Carefully ladle about ⅔ cup (150ml) of the soup into a container that fits your immersion blender (a tall jar works great). Blitz it until smooth and creamy, then stir it back into the pot. This is my little trick to thicken the broth without adding cream or flour — it gives you that luxurious texture and richer mouthfeel every time.

Step 5: Stir in the Hazelnut Picada & Serve

Just before serving, mix in 2 tablespoons of the fresh picada and taste your soup to adjust salt if needed — canned beans can vary in saltiness. When you dish it up, add a small dollop of the remaining picada on top of each bowl for that fresh, bright finish. And don’t skip the crusty bread; it’s perfect for dunking and makes everything better.

How to Make the Hazelnut Picada

Heat a small skillet over medium heat and toast your hazelnuts, shaking the pan to brown them evenly and wake up their aroma — this takes just a few minutes. Transfer the nuts to a clean kitchen towel and rub to remove most of the skins, which can be bitter. If you’re using almonds, you can skip this step.

Roughly chop the nuts, then blitz them in a jar with the parsley, garlic, olive oil, and salt until you get a chunky pesto-like consistency. It should be fresh, vibrant, and nutty — and ready to add that extra oomph to your soup.

Top Tip

Making this Simple Bean Soup with Fresh Parsley and Hazelnut Picada Recipe for the first time, I learned that patience is truly the secret ingredient. That slow cooking of the passata and onions is where the magic develops — rushing this just won’t give you the depth of flavor you want.

Don’t skip caramelizing aromatics: Low and slow heat lets those onions turn sweet and the herbs infuse fully.
Be mindful of salt: Since canned beans vary, always taste and adjust at the end to avoid overseasoning.
Blend only part of the soup: Pureeing all of it makes it a puree rather than a chunky soup — partially blended strikes the perfect balance.
Toast nuts carefully: Keep shaking the pan so hazelnuts don’t burn; their toasted flavor makes a huge difference.

How to Serve Simple Bean Soup with Fresh Parsley and Hazelnut Picada Recipe

Garnishes

I’m all about simple garnishes that boost flavor and add textural contrast. For this soup, I usually add a small dollop of the leftover picada on top — it keeps things fresh and vibrant. A drizzle of good olive oil or even a few toasted hazelnuts scattered on top looks beautiful and tastes amazing, too.

Side Dishes

Nothing beats a crusty, chewy bread for dunking in this bean soup. Artisan sourdough or a soft French brioche both work great depending on your mood. I also sometimes serve it alongside a crisp green salad dressed with lemon and olive oil to brighten the meal.

Creative Ways to Present

For special occasions, I’ve served this soup in rustic bread bowls — hollowing out a round loaf so you have an edible vessel. It’s such a fun way to impress guests and keep things casual and inviting. You could also sprinkle microgreens or edible flowers over the bowls to add a pop of color.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the fridge for up to 4 days. I always store the extra picada separately and add it fresh when reheating so it stays bright and fresh without the raw garlic becoming overwhelming.

Freezing

This soup freezes exceptionally well. I portion it out into freezer-safe containers (without the picada) and freeze for up to 3 months. When you thaw it, stir in fresh picada for that fresh burst of flavor.

Reheating

To reheat, warm the soup gently over low to medium heat on the stove, stirring occasionally to prevent sticking. Avoid high heat as it can toughen the beans and make the soup grainy. Add your picada after warming, just before serving, to keep flavors vibrant.

Frequently Asked Questions:

Can I use dried beans instead of canned in this Simple Bean Soup with Fresh Parsley and Hazelnut Picada Recipe?

Absolutely! Using dried beans will take a bit more time because you’ll need to soak and cook them first, but the flavor and texture can be even better. Just remember to adjust your stock and salt when using dried beans, and check the recipe notes for soaking and cooking tips.

What is picada and why is it important in this soup?

Picada is a traditional Catalan condiment made of crushed nuts, garlic, herbs, and olive oil. In this recipe, the fresh parsley and hazelnut picada adds a bright, nutty freshness that transforms the soup from ordinary to remarkable. It’s what really makes this Simple Bean Soup with Fresh Parsley and Hazelnut Picada Recipe stand out.

Can I make this soup vegan?

Yes! This recipe is naturally vegan as long as you use vegetable stock — no animal products here. The combination of beans, herbs, and nuts creates a rich, satisfying soup without needing dairy or meat-based ingredients.

What’s the best way to serve leftover soup?

Leftover Simple Bean Soup with Fresh Parsley and Hazelnut Picada Recipe reheats well on the stove with gentle stirring. Always add fresh picada after reheating to retain the bright flavors. Pair it with fresh bread for a cozy meal, or jazz it up by adding sautéed greens for extra veggies.

Final Thoughts

This Simple Bean Soup with Fresh Parsley and Hazelnut Picada Recipe has become one of my favorite comfort dishes — it’s a simple soup that feels anything but ordinary. The little details, like slow-cooking the passata and adding the fresh picada, make it taste like you spent hours in the kitchen when really you can have it ready in under an hour. I can’t wait for you to try it and make it your own, whether for a quiet night in or to impress friends. Once you do, I’m pretty sure this will become a staple in your soup repertoire, too.