Bean Soup with Picada

Bean Soup with Picada

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes

Cook Time: 45 minutes

Makes: 4-6 servings

This Spanish style bean soup is topped with a pesto-like picada that really brings out the flavors of this dish. It’s quick and easy to make and only requires a few ingredients. Loaded with cannellini beans, tomato passata and herbs, it’s a perfect comfort meal any day of the week!


Bean Soup:

  • 4 [14 oz] cans cannellini beans, drained
  • ⅓ cup tomato passata
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • ¼ tsp fresh thyme, remove stem, chopped
  • ¼ tsp fresh rosemary, stem removed, chopped
  • 1 bay leaf
  • 1 tbsp extra virgin olive oil
  • 3 cups vegetable stock



  • 1 cup fresh parsley leaves, roughly chopped
  • 1 garlic clove, roughly chopped
  • ¼ cup whole hazelnuts, toasted, skin removed
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt



  • Picada
  • Hamama microgreens
  • Cooked clams with juice for an extra burst of flavor
  • Salt and pepper to taste


For the bean soup:

  1. Add the olive oil, onions, garlic and herbs to a large soup pot over medium heat and cook until the onion is a deep golden brown color.
  2. Add the tomato passata and cook over low heat for about 8 minutes until it turns dark brown and has a nice, thick consistency.
  3. Stir in the beans and vegetable stock. Adjust the heat so it’s simmering gently for about 15 minutes.
  4. Transfer ⅔ cup of the soup to a glass jar and use an immersion blender to blend it to a smooth and creamy texture. Add it back into the soup pot and mix to combine.
  5. When the picada is ready, add about a tbsp in and stir to combine.

For the picada:

  1. Preheat a small skillet over medium heat, add the hazelnuts and shake consistently until the nuts begin to turn golden and you can smell the nutty fragrance. When they are done, take a towel and scrub them down until most of the skin has come off and place on your cutting board and roughly chop them.
  2. Add hazelnuts, parsley, garlic, olive oil and salt to a glass jar and blitz with your immersion blender until somewhat smooth.

For the assembly:

  1. Add the bean soup to a bowl and garnish with more picada, clams and the juice if you’d like for an extra burst of flavor, your favorite Hamama microgreens and salt and pepper to taste.

Make this recipe today!

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