Borlotti Bean Soup

Borlotti Bean Soup   

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Serves 6

3 x 410 g borlotti beans, drained & rinsed

1.8 litres chicken stock

frylight spray

1 onion, finely diced

2 bay leaves

few sprigs fresh thyme or a pinch dried

2 sticks celery, sliced

8 rashers smoked lean back bacon, chopped

2 leeks, trimmed & chopped

½ savoy cabbage, finely shredded

In a processor, whizz 2 cans of the beans with a ladle of stock for a few mins until smooth, set aside.

Spray a large pan with frylight and cook the onion for 2-3 mins until soft.  Add the bay leaves, thyme, celery, bacon and leeks and cook for a further 3 mins until veg are soft.

Add savoy cabbage and continue to cook for 2-3 mins.  Stir in the remaining stock, bring to the boil and simmer for 5 mins.  Stir in the bean puree and the remaining beans.  Heat through, season to taste and serve.