Bean soup

Ingredients

• 400 gfrozen borlotti beans
• 400 gpeeled tomatoes
• 1carrot
• 1onion
• 1 stickcelery
• 1 litrevegetable stock
• 1 tablespoon (15 ml)tomato purée
• to tasteoil
• to tastesalt

Instructions

1. 1

   Make the soffritto

   Finely chop the carrot, celery and onion. Warm a few tablespoons of oil in a large pan and fry the vegetables until softened and beginning to sizzle.

2. 2

   Add the tomatoes

   Lightly crush the peeled tomatoes with the tines of a fork, then add them to the pan once the soffritto starts to sizzle.

3. 3

   Simmer the beans

   Add the frozen beans and a few ladlefuls of stock. Wait for the soup to return to the boil, then lower the heat, cover and cook for 40–50 minutes, stirring occasionally and adding more stock as needed.

4. 4

   Season the soup

   A few minutes before the cooking time is up, stir in the tomato purée and season the soup with salt.

5. 5

   Rest and serve

   Turn off the heat and leave the soup to rest for a few minutes before serving.

What is borlotti bean soup?

Borlotti bean soup is a rustic Italian-style dish built around beans simmered with vegetables and tomatoes. This version starts with a classic soffritto of carrot, celery and onion, which gives the broth a savoury base.

Frozen borlotti beans go straight into the pan, so there is no need to soak dried beans beforehand. A slow covered simmer lets them take on the tomato flavour while the stock brings everything together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 8g protein, 25g carbs, 7g fat.

The beans provide most of the carbohydrates, fibre and plant protein, while the oil contributes much of the fat. Serve a bowl with a green salad or extra non-starchy vegetables for a more varied plate.

Build a flavourful base

Soffritto: chop the carrot, celery and onion finely so they soften evenly in the oil. Let them sizzle gently rather than rushing them over high heat.

Tomatoes: lightly crush the peeled tomatoes before adding them. This breaks them up without needing to blend the soup.

Cook the frozen beans gently

Frozen beans: add them straight from the freezer as directed. Once the liquid comes back to the boil, reduce the heat and keep the pan covered for the stated 40–50 minutes.

Stock: begin with a few ladlefuls and add more when the soup looks too thick or the beans need more liquid to simmer. The final amount depends on how much liquid evaporates.

Check the texture and timing

Doneness: check a bean near the end of cooking; it should be tender rather than firm in the centre. If it still feels undercooked, continue simmering and check again.

Consistency: stir from time to time to prevent the beans settling on the bottom. Add stock gradually to keep the soup at the thickness you prefer.

Finish with tomato purée

Late addition: stir in the tomato purée a few minutes before the end, as the method specifies. This adds a concentrated tomato note without cooking it for the full simmer.

Seasoning: add salt towards the end, then taste the broth before serving. Stock can already be salty, so adjust in small amounts.

Serve it as a meal

Bread: serve the soup with crusty bread to mop up the tomato and bean broth. For a fuller meal, pair it with a simple green salad.

Resting: leave the soup off the heat for a few minutes before serving. This gives the temperature a chance to settle and makes it easier to portion.

Recipe notes & tips

• Chop the soffritto ingredients to a similar size so they soften evenly.
• Use a large pan with enough room to stir the soup comfortably.
• Keep the simmer gentle after the soup returns to the boil.
• Add stock a little at a time so the soup does not become thinner than you want.
• Check a bean for tenderness before switching off the heat.

Variations

• Add herbs: stir in a little chopped rosemary or sage during the simmer.
• Make it smoother: mash some of the cooked beans against the side of the pan before serving.
• Add greens: stir in a handful of spinach near the end and cook until wilted.
• Serve with pasta: add cooked small pasta to each bowl just before serving.
• Finish with pepper: grind black pepper over each bowl at the table.

Common mistakes to avoid

• High heat: a vigorous boil can make the beans break up; lower the heat after the soup comes back to the boil.
• Too little liquid: the soup can catch on the bottom; add more stock when needed during the simmer.
• Skipping the stirring: beans may settle and stick; stir occasionally as they cook.
• Adding salt too early: salty stock can make the soup over-seasoned; taste and adjust near the end.
• Serving immediately: the soup is very hot straight from the pan; let it rest for a few minutes first.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water or stock if the soup has thickened.

Frequently asked questions