Borlotti Bean Soup Recipes

Steps:

• Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, pumpkin or squash and carrot and cook until the vegetables have some colour. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.
• Add the garlic and cook for another couple of mins, then add the tomato purée, stock, mixed grains, parmesan rinds, if using, and some seasoning. Simmer for about 15 mins (or until the grains are cooked), adding the beans for the final 5 mins. In the last few mins, add the spinach, then taste for seasoning.
• If you want to use sage, fry the leaves whole in a little olive oil before adding to the soup. If you prefer to use parsley, you can just add it directly to the soup. Serve with shavings of parmesan and a drizzle of extra virgin olive oil on top of each bowlful. Remove the parmesan rinds and serve.

Steps:

• Heat the olive oil in a saucepan over a low heat. Stir in the onion, garlic, carrot and celery and fry gently for about 15 minutes, or until softened and translucent but not browned.
• Tip in 2oz of the beans and gently crush the beans with the back of a spoon, roughly breaking them up.
• Pour in the broth, increase the heat to high and bring to the boil. As soon as the broth is boiling, tip in the pasta, the remaining beans and the tomatoes. Boil for 6-10 minutes, or until the pasta is cooked al dente. Season the soup, to taste, with salt and black pepper.
• Remove from the heat, stir in the chopped parsley then ladle the soup into warm serving bowls.
• Sprinkle over some cheese and serve.

Steps:

• Melt butter in a large saucepan and add potato, bacon, onion, capsicum and paprika. Fry for 2-5 minutes.
• Add borlotti beans, water, stock and tomato paste and bring to boil.
• Simmer for 20-30 minutes, season to taste and garnish with parsley.