Borlotti Bean Soup - Vegeterain

There’s something lovely about a bowl of Borlotti Bean soup — its deep, rich aroma, the simplicity of humble ingredients, and the slow simmer that fills the kitchen with warmth.

Borlotti Bean Soupi

This soup can be made in a number of ways. As we have a soupl makes I pop everything in there on a week night and let the naker do its thing.....OR most times I follow the instructions and spend time over the hob which I enjoy doing anyway. It's more satisfying and in fact doing it the manual way also means that you can use the source as a pasta sauce. So great idea.....

Ingredients

• 3 tbsp olive oil

• 400g can borlotti beans drained and rinsed

• 400g can chopped tomatoes

• 2 white onions diced

• 2 carrots diced

• 2 celery sticks de strung and diced

• 1 gluten free vegetarian stock cube

• 1/2 tsp ras el nout spice

  
  
  
  

Directions

1. Heat the oil in a large saucepan and allow to get hot.

2. Place the diced onions in and allow them to cook for about three minutes, stirring occassinally.

3. Then add the diced carrots and celery and allow to fry for another three minutes.

4. Add the chopped tomatoes and borlotti beans together with the stock cube and the spice.

5. Use the 400g can of tomato and fill that with water which you add to the mixture.

6. Stir that all in and let simmer for about five minutes.

7. Remove half the mixture and put into a blender and make smooth.

8. Add that back into the mix and season.

9. Serve........and enjoy !!