Bean Soup with Picada – Hamama
This Spanish style bean soup is loaded with cannellini beans, tomato passata and herbs and it’s quick and simple to make!
Ingredients
- 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
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