Borlotti bean soup with kale, rosemary and farro

Borlotti bean soup with kale, rosemary and farro

BORLOTTI BEAN SOUP WITH KALE, ROSEMARY AND FARRO / Serves 6

Ingredients

  • 4 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 sticks of celery,  finely diced
  • A sprig of rosemary
  • 2 x 400g tins borlotti beans, drained and rinsed
  • 1 tsp tomato purée
  • 1.2 litres vegetable stock
  • 4 tbsp olive oil
  • 100g kale, chopped (thick stalks removed)
  • 80g uncooked farro
  • Sea salt
  • Black pepper

METHOD

Heat 2 tbsp of the olive oil in a large, heavy bottom saucepan. Add the chopped onion and celery, then cook over a gentle heat for around fifteen minutes (stirring often) until nicely translucent. 

Add the rosemary and tomato purée  to the pan, stirring for a minute, then the drained borlotti beans. Stir the beans to coat with the flavours, then add the hot vegetable stock. Bring to the boil, then reduce the heat and add the farro and chopped kale, then simmer for around 20 minutes until the farro is cooked.

Check the seasoning to serve, adding a little salt and black pepper if needed.