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Borlotti bean soup

Gennaro Contaldo from Good Food Bites
Fragrant herbs, garlic and lashings of olive oil make Gennaro Contaldo's hearty bean soup seriously flavourful

Borlotti bean soup

Method

1. Heat the olive oil in a large saucepan and sweat the onions, carrot, celery and leek.

2. Stir in the borlotti beans and parsley stalks.

3. Then add the stock, cherry tomatoes, thyme and garlic.

4. Bring to the boil, then reduce the heat, cover with a lid and simmer for 50 minutes.

5. Stir in the celery leaves.

6. Serve with crostini and a drizzle of extra-virgin olive oil

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Serves: 6

Prep: 20 min
Cook: 1 hr

Ingredients
8 tbsp Olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
0.25 leek, finely chopped
400g fresh borlotti beans, podded
1 handful parsley stalks, finely chopped
1.5 litres vegetable stock
3 cherry tomatoes, quartered
1 sprig Thyme
1 garlic clove, crushed
1 handful celery leaves