An ideal soup to enjoy when it is cold outside and we
need to warm up with a good dish!
Borlotti Soup is perfect for both lunch and dinner,
accompanied by toasted bread croutons with evo oil; for the more daring, we
recommend adding a few teaspoons of chopped chilli pepper to taste: the warming
effect is guaranteed!
Ingredients:
·
489 g canned borlotti beans
·
1 sage leaf
·
½ small white onion
·
1 small carrot
·
½ clove of garlic, peeled
·
150 ml vegetable stock
·
2 tbsp tomato sauce Pomodorossa
·
Olive oil to taste
Method:
First of all we finely chop the onion then wilt it in
a saucepan with a little oil, garlic and sage.
In the meantime, we peel and chop the carrot and add
it to the onion and garlic.
Now we drain and rinse the tinned borlotti pasta well
then add it to the saucepan.
Now remove the garlic and pour in the vegetable stock
and tomato sauce.
We cook with a lid on a low flame until the carrots
and borlotti have softened, then serve with a drizzle of olive oil.