Borlotti Bean and Rosemary Soup

Borlotti Bean and Rosemary Soup

Serves 6

Points plan ½ point/serving

Core recipe

Frylight
2 garlic cloves, crushed
1 large onion, diced
1 large carrot, diced
250g borlotti beans, soaked overnight in water
8 sprigs of rosemary, finely chopped
2 litres vegetable stock
seasoning

Spray large saucepan with frylight, then gently fry the garlic, onion and carrot until beginning to soften, about 4 minutes.  Add tbsp of water if they stick.  Drain beans and add the beans, rosemary and stock to the saucepan.  Bring to boil.  Boil for 10 minutes, skimming top occasionally, and then keep at a low simmer for 40-50 minutes until beans are tender.  Take out half the soup and liquidise it carefully.  Put back into pot and stir.  Taste to check seasoning and then serve.