Ham and borlotti bean soup
A heart warming soup that could be served as a starter or as a main course.
Ham and borlotti bean soup | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 350 |
Ready in: | 50 minutes |
Prep. time: | 15 minutes |
Cook time: | 35 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 17th January 2013 |
Best recipe reviewA winter warmer 4.76/5 Sip this by an open log fire! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon olive oil
- 1 large onion, peeled and sliced
- 1 red pepper, de-seeded and sliced
- 1 teaspoon paprika powder
- A pinch of chili flakes or to taste
- 150 g cooked ham or gammon, chopped
- 1 litre hot chicken stock
- 400 g can plum tomatoes, chopped
- 400 g can of borlotti beans, rinsed and drained
- 150 g Savoy cabbage, washed and shredded
- small knob of butter
- A handful of fresh basil leaves, torn
Method
- Heat the oil in a pan and sauté the onions and peppers until softened, about 10 minutes
- Add the gammon and fry for a few minutes, just to coat well in the flavoured oil
- Add paprika & chilli flakes and stir well
- Add the stock, tomatoes and beans; bring to the boil and simmer uncovered for 15 minutes or until reduced by a quarter
- Add a third of the soup to a food processor and blend to a puree. Add this back to the soup pan.
- Add the cabbage and bring back to the boil. Stir and simmer for 3 minutes or until the cabbage is cooked to your liking
- Add knob of butter and stir until dissolved
Serving suggestions
Serve with torn basil, grated Parmesan cheese and crusty bread
Variations
Try this with a variety of beans such as kidney beans, chick peas or butter beans
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