Borlotti bean soup

Fragrant herbs, garlic and lashings of olive oil make Gennaro Contaldo's hearty bean soup seriously flavourful
By Gennaro Contaldo
Borlotti bean soup
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

Main

  • 8 tbsp olive oil
  • 1 onions, finely chopped
  • 1 carrots, finely chopped
  • 1 stick celery
  • 0.25 leeks, finely chopped
  • 400 g fresh borlotti beans
  • 1 handfuls stalks parsley, finely chopped
  • 1.5 litres vegetable stock
  • 3 cherry tomatoes, quartered
  • 1 sprig thyme
  • 1 clove garlic, crushed
  • 1 handfuls celery leaves

Method

1. Heat the olive oil in a large saucepan and sweat the onions, carrot, celery and leek. 2. Stir in the borlotti beans and parsley stalks. 3. Then add the stock, cherry tomatoes, thyme and garlic. 4. Bring to the boil, then reduce the heat, cover with a lid and simmer for 50 minutes. 5. Stir in the celery leaves. 6. Serve with crostini and a drizzle of extra-virgin olive oil

Rate This Recipe

1
2
3
4
5