Spanish Bean Soup with Picada

Step 1: Heat the oil in a large heavy-based pot over medium heat. Add the garlic, onion, thyme, rosemary and bay leaf. Cook, stirring regularly, for 8 minutes, until the onion is deep golden brown and sweet.

Step 2: Add the tomato passata and cook over low heat for 8 minutes, until it changes from red and watery to dark brown and very thick.

Tip: Reducing the passata concentrates its flavor.

Step 3: Stir in the beans, then the vegetable stock. Adjust the heat to maintain a very gentle bubble and simmer uncovered for 15 minutes.

Step 4: Transfer 2/3 cup (150ml) of soup to a jug or jar large enough for a stick blender. Blend until smooth, then stir it back into the soup to thicken the broth.

Step 5: Just before serving, stir 2 tablespoons of Picada into the soup. Taste and add more salt if needed, then serve immediately.

Tip: Canned beans can vary in saltiness.

Step 6: Dollop each bowl with 1 teaspoon of the remaining Picada. Serve with crusty bread if desired.

Step 7: Preheat a small skillet over medium heat. Add the hazelnuts and toast, shaking the skillet regularly, until golden patches appear and the nuts smell nutty.

Step 8: Transfer the hazelnuts to a clean tea towel. Bundle them up and rub vigorously to remove most of the skin. Skip this step if using almonds.

Step 9: Roughly chop the hazelnuts and add them to a jug just large enough for a stick blender, along with the remaining Picada ingredients. Blend to a pesto-like texture, not completely smooth. Use as directed in the soup recipe.