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Vegetable Soup With Borlotti Beans
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 4

Ingredients
  

  • 1 Tbsp extra virgin Greek olive oil
  • 1 large onion diced
  • 2 large cloves of garlic peeled and minced
  • 1 large leek thinly sliced
  • 1 large carrot peeled and roughly chopped
  • 2 sticks of celery roughly chopped
  • 3 sprigs of rosemary
  • 2 x 13 oz or 400g tins of chopped tomatoes
  • 1 x 13 oz or 400g tin of borlotti beans
  • 3 cups or 700ml hot vegetable stock
  • A pinch of chili flakes
  • 6 oz or 200g baby spinach
  • 4 Tbsp grated parmesan if desired
  • Seasalt and freshly ground black pepper
  • 4 slices of crusty bread

Instructions
 

  • Instructions
  • Heat olive oil in a large pot. Saute onion, garlic, and leek, for a couple of minutes, and then add carrot and celery. Cook on medium to high heat till vegetables are soft and onions start to turn golden.
  • Add rosemary, tomatoes, beans, and chili flakes, mix well and cook for 10 more minutes. Season with salt and pepper, and add the stock.
  • Cook on medium to low heat for 30 minutes or till the beans are soft, and then add the spinach. Cook for another 2-5 minutes till the spinach wilts. Check the seasonings -you may not need to add much salt, as stocks tend to be overly salty.
  • Serve with crusty bread and grated parmesan.
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