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Borlotti bean and prosciutto soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Celebrate the season with a comforting Borlotti bean and prosciutto soup.
Ingredients:
  • 200g borlotti beans
  • 36.40 gm extra virgin olive oil
  • 6 prosciutto slices, finely chopped
  • 1 brown onion, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 2 green zucchini, trimmed, finely chopped
  • 1 carrot, peeled, finely chopped
  • 4 garlic cloves, crushed
  • 125ml sherry
  • 2040.00 gm (2 litres) chicken style liquid stock or vegetable liquid stock
  • 400g can diced tomatoes
  • 250.00 ml finely shredded basil, to serve
  • Finely grated parmesan, to serve
Instructions:
  • In a large bowl, generously cover the beans with cold water. Allow to soak covered overnight. Drain thoroughly before using.
  • In a large saucepan, cover the beans generously with water and bring to a boil over high heat. Reduce heat to low and simmer for 45 minutes, or until the beans are tender. Drain thoroughly.
  • Heat olive oil in a large saucepan over medium heat. Sauté prosciutto, onion, celery, zucchini, carrot, and garlic for 5 minutes until the onion softens. Pour in sherry and bring to a boil. Stir in stock and tomato, then simmer over low heat for 15 minutes until slightly thickened. Add beans, stir well, and remove from heat.
  • Season the soup with a pinch of salt and pepper to taste. Divide the soup into serving bowls. Garnish with fresh basil and grated Parmesan cheese. Serve promptly alongside rosemary and sea salt flatbreads.

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