Borlotti Bean Soup

Updated at: Wed, 16 Aug 2023 16:23:36 GMT

Step 1

Overnight, soak the beans in plenty of cold water.

Step 2

The next day, drain them and place in a big pan. Pour in the stock and enough water to cover the beans by 5cm, then place on a medium heat.

Step 3

Peel 4 cloves of garlic, the onions and potato, then add them all to the pan whole with the tomato. Simmer gently for 1 to 2 hours, or until the beans are super-soft, creamy and almost falling apart, stirring occasionally (the cooking time will vary depending on how old your beans are, so keep checking).

Step 4

Meanwhile, quickly flash the rosemary under hot water, then strip the leaves into a pestle and mortar. Pound into a smooth paste with a pinch of sea salt, then muddle in enough oil to loosen and put aside. When the beans are ready, scoop the onions, garlic, potato and tomato on to a board and use a large knife to carefully chop to a mush. Stir back through the soup.

Step 5

Simmer to your desired consistency, then stir through 8 tablespoons of oil and the vinegar. Season to perfection, then keep the soup on the lowest heat while you toast the bread.

Step 6

Halve the remaining garlic cloves, rub the cut sides over the toasts and divide between warm bowls. Ladle over the soup, and finish with the rosemary oil.

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