Now is the season for making delicious homemade soups, like this wholesome Borlotti bean and prosciutto soup.
Ingredients
- 1 cup (200g) dried borlotti beans (see note)
- 2 tablespoons 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
- 1/2 cup (125ml) dry sherry
- 8 cups (2 litres) Massel chicken style liquid stock or vegetable liquid stock
- 400g can diced tomatoes
- 1 cup finely shredded basil, to serve
- Finely grated parmesan, to serve
Method
- Step 1Place the beans in a large bowl and cover with cold water. Set aside, covered, overnight to soak. Drain well.
- Step 2Place the beans in a large saucepan and cover with plenty of water. Place over high heat and bring to the boil. Reduce heat to low and simmer for 45 minutes or until tender. Drain well.
- Step 3Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the prosciutto, onion, celery, zucchini, carrot and garlic and cook, stirring occasionally, for 5 minutes or until onion softens. Add the sherry and bring to the boil. Add the stock and tomato and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Add the beans and stir to combine. Remove from heat.
- Step 4Taste and season soup with salt and pepper. Ladle the soup among serving bowls. Top with basil and parmesan. Serve immediately with rosemary and sea salt flatbreads.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
718 kj
Energy
8g
Fat Total
2g
Saturated Fat
8g
Protein
1563.84mg
Sodium
4g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
Fresh borlotti beans are available in winter; add fresh borlotti beans to the soup in step 3 with the chicken stock.
Tip: No time to soak beans? A quick and easy solution is to replace fresh or dried beans with one 400g can of borlotti beans, rinsed and drained, in step 3.
- Author: Sarah Hobbs
- Image credit: Cath Muscat
- Publication: Notebook:
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