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Borlotti bean and bread soup
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Veggie-packed soup that's satisfying as a meal.
Ingredients:
  • 305g (1 1/2 cups) dried borlotti beans
  • 3L (12 cups) cold water
  • 55g (3/4 cup) fresh ciabatta breadcrumbs (made from day-old bread)
  • 375ml (1 1/2 cups) vegetable liquid stock
  • 1 large brown onion, halved, coarsely chopped
  • 2 celery sticks, trimmed, coarsely chopped
  • 1 large (about 200g) carrot, peeled, coarsely chopped
  • 2 large garlic cloves, crushed
  • 1 x 400g can diced tomatoes
  • 125.00 ml loosely packed coarsely chopped fresh parsley
  • 22.20 gm tomato paste
  • 1 small fresh red chilli, deseeded, finely chopped
  • 42.00 gm fresh lemon juice
  • Salt & freshly ground black pepper
  • 6 slices ciabatta, to serve
Instructions:
  • In a spacious glass or ceramic bowl, generously cover the beans with cold water. Seal with plastic wrap and leave overnight to soak. Drain before use.
  • In a large saucepan, combine beans and half the water. Bring to a boil over high heat, then reduce heat to low and simmer covered for 45 minutes until tender.
  • Place breadcrumbs in a bowl and combine with stock, allowing them to soak.
  • Reserve 1 cup of liquid from the beans. Combine it with onion, celery, carrot, garlic, tomato, parsley, tomato paste, chili, and breadcrumbs. Bring to a boil over high heat, then simmer partially covered for 30 minutes until vegetables are tender.
  • Add the zesty lemon juice for a burst of flavor. Adjust with a sprinkle of salt and pepper to bring out the taste. Spoon into bowls and enjoy with fresh ciabatta bread on the side.

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