Borlotti Bean Soup

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I was thrilled to have been asked by Shruti @ Cooking With SJ to write my very first guest post recently. SJ and her blog are very much an inspiration to me and I am constantly learning from her. Thank you for asking me honey x

“A warming your cockles” kind of soup I’ve put together in this cold, wet weather we are having here in the UK. A fushion soup of Mexican bold bean and coriander flavours and the wonderful Italian pasta to add even more body to this dish! So easy to prepare and quick to make. An ideal supper with some crusty buttered bread on a frozen February evening!

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INGREDIENTS

½ white onion sliced into crescents
175g tin of Borlotti beans drained and rinsed
A few handfuls of tiny pasta shells
400ml vegetable stock
½ tbsp olive oil
1 garlic clove crushed
⅓ tsp garlic granules
½ tsp paprika
Pinch of dried red chilli flakes
Salt to taste
Freshly chopped coriander to garnish

METHOD

• Sauté the garlic and chilli flakes in the olive oil on a low heat, so that it infuses the oil for about 4 minutes

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• Stir in the onions, when translucent throw in the beans along with the rest of the seasoning

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• Pour in the vegetable stock and mix in the pasta shells, bring to a boil and then simmer the soup for 10-12 minutes

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• Garnish with coriander and serve

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