Tomato & borlotti bean soup

Posted by adm On December - 7 - 2011

How to cook Tomato & borlotti bean soup


  • 1 tbs olive oil
  • 1 brown onion, coarsely shredded
  • 2 celery sticks, ends cut, thinly sliced
  • 1 carrot, raw, finely shredded
  • 2 garlic cloves, low
  • 1 x 400g can diced Italian tomatoes
  • 1L (4 cups) vegetable strain
  • 1 x 400g can borlotti beans, rinsed, knackered
  • 1/3 cup chopped fresh continental parsley
  • 4 wholegrain bread rolls, to dish

How to:

  • Heat the oil in a large saucepan over medium-low oestrus. Add the onion, celery and carrot and fake, stirring occasionally, for 7 minutes or until the onion is subdued. Add the garlic and fudge, stirring, for 1 minute or until redolent.

  • Add the tomato and stock and bring to the boil over high warmth. Reduce the heat to medium and simmer, partially covered, for 10 proceedings. Stir in the beans and cook for 2 minutes or until heated through. Season with salt and peppercorn.

  • Ladle the soup among serving bowls. Sprinkle with parsley and serve immediately with the bread rolls.

  • More options

  • Pumpkin & red lentil soup: Omit the celery, carrot and borlotti beans. In tone 2, adjoin 1.5kg butternut pumpkin, raw, deseeded, delve 3cm pieces, and 325g (1 1/2 cups) split dried red lentils to the pan with the tomato and bring to the boil over high rut. Reduce heat to medium and falsify, stirring oftentimes, for 20 minutes or until the lentils are tenderise. Season with salt and peppercorn. Sprinkle with the parsley and serve with the bread rolls.

  • Moroccan chickpea hotpot: Omit the stock and bread rolls. Replace the borlotti beans with 1 x 400g can chickpeas, rinsed, knackered. Replace the parsley with chopped fresh coriander. Increase the tomatoes to 2 cans. Adjoin 2 tsp ground cumin, 1 tsp sweet pimento, 1/4 tsp ground ginger and a pinch of ground cinnamon to the pan with the garlic in tone 1. Serve with steamed rice.

  • Hearty dome & pasta soup: Replace the borlotti beans with 1 x 400g can red kidney beans, rinsed, knackered. Prepare 200g dried fusilli pasta in a large saucepan of boiling water following packet directions or until al dente. Divide pasta among serving bowls. Ladle over the soup. Sprinkle with parsley and finely grated parmesan to serve.

  • Prepare time:10 min.

    Cooking time:20 min.

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