- Serves: 8
- Cook Time: 3 hours 30 minutes
- Prep Time: 30 minutes
- Effort: easy
- 5 tbsp extra virgin olive oil
- 3 large onions, finely diced
- 4 garlic cloves, finely diced
- 1 tsp dried red chilli flakes
- 1/4 tsp cumin seeds
- 1.5 kg ripe tomatoes
- 1.25 kg fresh borlotti beans, 650g shelled weight
- 1 bay leaf
- 200 g baby spinach leaves
Tips and Suggestions
The easiest way to peel tomatoes is to make a little nick in each of them with a knife and then place them in a bowl. Cover with boiling water and leave for 2 minutes. Then drain the water, leave to cool then the skins should come away easily.
You can use other beans, such as cannellini or flageolet.
This soup freezes well. When ready to use simply defrost and heat up in a saucepan until hot.
1. Set a large saucepan over a low heat. Add the oil and, once hot, stir in the diced onions and garlic. Fry gently for 15 minutes, then stir in the chilli and cumin and continue cooking for a further 5 minutes, or until the onions are soft and golden.
2. Peel the tomatoes and roughly chop them, then mix into the softened onions. Increase the heat slightly and bring up to the boil, then cook briskly for 1015 minutes, stirring regularly, until the tomatoes form a thick sauce.
3. Add the shelled beans, bay leaf and 1.5 litres of water. Turn the heat to high and bring up to the boil, this will take about 15 minutes, then reduce the temperature to low and simmer gently for just under 2½ hours. Once the beans are tender and the soup tastes flavoursome, stir in the baby spinach. Season to taste and remove the bay leaf before serving.
Want to see more? Take a look at our top 10 winter soup recipes.
Rate This Recipe