Borlotti bean, tomato and spinach soup
- September 2013
- Serves 8-10
- 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.
- Vegan recipes
- Vegetarian recipes
- 7.2g (1.1g saturated)
- 35.1g (8.9g sugars)
- 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
- 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.
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.
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