Borlotti bean, tomato and spinach soup

Borlotti bean, tomato and spinach soup

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.

Borlotti bean, tomato and spinach soup

  • Serves icon Serves 8-10
  • Time icon Hands-on time 50 min, simmering time 2.5 hours

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.

Nutrition: per serving

Calories
272kcals
Fat
7.2g (1.1g saturated)
Protein
16.7g
Carbohydrates
35.1g (8.9g sugars)
Fibre
17.2g
Salt
0.1g

For 10

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.
  4. To serve, remove the bay leaf, then stir in the baby spinach and season to taste.

Nutrition

For 10

Nutrition: per serving
Calories
272kcals
Fat
7.2g (1.1g saturated)
Protein
16.7g
Carbohydrates
35.1g (8.9g sugars)
Fibre
17.2g
Salt
0.1g

delicious. tips

  1. To skin tomatoes, cut a small cross in the base of each, put in a large heatproof bowl, and cover with just-boiled water. Leave for 30 seconds, refresh in cold water, then drain and skin.

Buy ingredients online

Recipe By:

Sybil Kapoor

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Italian vegetarian

Tuscan bean soup

This hearty vegetarian soup recipe makes enough for two batches....

Save recipe icon Save recipe icon Save recipe

Broad beans

Crushed pea and broad bean soup with cheese crisps

Our creamy broad bean soup would make a gorgeous summer...

Save recipe icon Save recipe icon Save recipe

Winter soups

Pasta and chickpea soup

A filling vegetarian soup that freezes well so you always...

Save recipe icon Save recipe icon Save recipe

Pumpkins

Peter Gordon’s pumpkin, ginger, chickpea and cheese soup

This chunky pumpkin soup recipe by Peter Gordon could almost be...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.