DIRECTIONS
1. Place the dried borlotti beans in a medium bowl and cover well with cold water. Cover and allow to
soak overnight.
2. Drain and rinse the beans and place in a large pot and cover with water (allow 4 inches of water
above the top of the beans) add one of the fresh bay leaves and rosemary stems and half an onion
and bring to the boil and simmer for 45 minutes.
3. Meanwhile, heat the olive oil over medium heat in a large saucepan and gently sauté the onion and
garlic for 10 minutes or until soft and fragrant. Lower the heat and add the celery, carrot, additional
bay leaf and rosemary and continue to sauté gently for 20 – 30 minutes.
4. Drain the beans reserving 1 cup of the bean stock, discarding the rest as well as the onion, bay leaf
and rosemary. Add the beans to the sautéed vegetables and stir.
5. Add the tomato puree and both stocks (reserved bean stock and vegetable or chicken stock) and
bring to a simmer for 15 minutes.
6. Remove half of the soup from the pot and blitz in a blender until smooth. Return to the pan and stir to
combine.
At this point you can enjoy the soup as is, or add the cooked pasta. If you want to freeze the soup it’s
best to leave out the cooked pasta and add when reheating.
