Borlotti Bean Soup
No Count
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.
