Borlotti bean & bread soup

Posted by adm On March - 23 - 2012

How to cook Borlotti bean & bread soup


  • 305g (1 1/2 cups) dried borlotti beans
  • 3L (12 cups) cold weewee
  • 55g (3/4 cup) fresh ciabatta breadcrumbs (made from day-old gelt)
  • 375ml (1 1/2 cups) vegetable strain
  • 1 large brown onion, halved, coarsely shredded
  • 2 celery sticks, cut, coarsely shredded
  • 1 big (most 200g) carrot, raw, coarsely shredded
  • 2 large garlic cloves, low
  • 1 x 400g can diced tomatoes
  • 1/2 cup loosely packed coarsely chopped fresh parsley
  • 1 tbs tomato spread
  • 1 small fresh red chilly, deseeded, finely sliced
  • 2 tbs fresh lemon succus
  • Saltiness & freshly ground black peppercorn
  • 6 slices ciabatta, to help

How to:

  • Place the beans in a large glass or ceramic bowl and cover with plenty of cold weewee. Cover with plastic wrap and set aside overnight to sop. Drainage.

  • Place beans and half the water in a large saucepan. Bring to the boil over high oestrus. Reduce heat to low and simmer, covered, for 45 minutes or until tenderise.

  • Lag, place the breadcrumbs in a bowlful. Add the stock and set aside to soakage.

  • Drain all but 250ml (1 cup) liquid from the beans. Add the remaining water along with the onion, celery, carrot, ail, tomato, parsley, tomato spread, chilli and breadcrumb assortment. Bring to the boil over high oestrus. Reduce heat to medium and simmer, partially covered, for 30 minutes or until vegetables are tenderise.

  • Stir in lemon succus. Taste and season with salt and peppercorn. Ladle among bowls and serve with ciabatta.

  • Ciabatta is a type of crusty Italian dough.

  • prep: 20 mins (+8 hours or overnight soaking time).

  • Prepare time:20 min.

    Cooking time:75 min.

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