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Fresh Borlotti Bean Soup Recipe
SERVES: PREP: COOK: PRINT CONVERSIONS
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This is my favourite bean. Not only is it so pretty but the flavour of the bean when cooked fresh in unbelievable.
I have a great thick soup/stew recipe where I make use of these fresh beans whilst they are in season. It’s really hearty and delicious. Give it a try.
Borlotti bean soup
Serves 6 (freezes well too)
You’ll need:
2 onions, chopped
2 carrots, chopped
3 celery stalks, chopped
50 mls olive oil
1 can whole peeled Italian tomatoes, chopped finely
1 ham hock
1 litre chicken stock
1 litre water
250g podded borlotti beans
100g small macaroni pasta
1 small handful Italian parsley, chopped
Pepper 
Parmesan
  1. Chop onions, carrots & celery. Heat the olive oil in a stockpot & saute vegetables gently over a medium heat for 8-10 mins or until soft.
  2. Add the chopped tomatoes and cook for a few more minutes.
  3. Add the ham hock and the stock and simmer gently for 2 hrs.
  4. When done, remove the hock and shred the meat from the bone into small pieces, discarding the bone & fat.
  5. Add meat to soup with beans and pasta and cook for 8 minutes.
  6. Stir in the parsley and add some cracked pepper & serve with parmesan.
NB you won’t need to add salt as the hock itself is quite salty.
You'll Need
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