Bean Soup with Mussels

01Method

1. 1

   Heat the oil in a deep saucepan over medium heat. Add the garlic, onion, and herbs and cook, stirring occasionally, for about 8 minutes until the onion is golden brown.

2. 2

   Stir in the tomato passata and let everything simmer over low heat for another 8 minutes, until the tomatoes have thickened and darkened. Don't rush this step — it's key to the flavor.

3. 3

   Add the beans and pour in the vegetable stock. Reduce the heat to a gentle simmer and cook uncovered for 15 minutes.

4. 4

   Ladle out about 150 ml of the soup, blend it until smooth, then stir it back in — this naturally thickens the soup.

5. 5

   In the last 5 minutes of cooking, add the mussels with their liquid drained off. Just before serving, stir a spoonful of picada into each bowl.

6. 6

   **Picada:** Heat a small dry pan over medium heat and toast the hazelnuts, shaking the pan regularly, until golden. Roughly blitz the toasted nuts with the parsley and garlic, then stir in the olive oil and season with salt to taste.