Borlotti bean, tomato and spinach soup
- Portion size: Serves 8-10
- Hands-on time 50 min, simmering time 2.5 hours
- Difficulty: easy
This dish from Sybil Kapoor is best made during September when fresh borlotti beans are available. You can, of course, use other beans, such as cannellini or flageolet.
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Ingredients
- 5 tbsp extra-virgin olive oil
- 3 large onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp dried chilli flakes
- ½ tsp cumin seeds
- 1.5kg ripe tomatoes, skinned
- 1.25kg fresh borlotti beans (650g podded weight) or 375g dried borlotti beans, soaked overnight, then drained
- 1 small bay leaf
- 200g baby spinach, washed
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Method
- Heat the oil in a large pan over a low heat, then stir in the onions and garlic. Fry gently for 15 minutes, then stir in the spices and cook for a further 5 minutes or until the onions are soft and golden.
- Roughly chop the skinned tomatoes, then stir into the onion mixture. Bring to the boil, then cook briskly for 10-15 minutes, stirring, until the sauce thickens.
- Add the beans, bay leaf and 1.5 litres water. Bring back to the boil (this will take about 15 minutes), then reduce to low and simmer gently for about 2½ hours or until the beans are tender.
- To serve, remove the bay leaf, then stir in the baby spinach and season to taste.
Nutrition
- 272kcals Calories
- 7.2g (1.1g saturated) Fat
- 16.7g Protein
- 35.1g (8.9g sugars) Carbs
- 17.2g Fibre
- 0.1g Salt
For 10
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