Borlotti Bean Soup

Borlotti Bean Soup


I may be known to occasionally (read “quite often”) purchase ingredients that will challenge both my culinary skills and my family’s taste buds.  They tend to hang out in the pantry for a while before I eventually feel inspired to create. Borlotti beans are one such ingredients. Turns out the little beans are quite the little powerhouses of fibre and plant-based protein!

Here’s my creation;


500g dried borlotti beans, soaked overnight

4L beef, chicken or vegetable stock

400g can diced tomatoes

140g can tomato paste

2 tbs olive oil

1 medium onion, diced

3 large zucchini, sliced

3 tbs paprika

2 tbs cumin

2 tsp turmeric

salt to taste


  1. In a large saucepan, heat the oil over a medium heat and add onion
  2. Once the onion is translucent, add spices and fry for about 1 minute or until fragrant
  3. Drain and rinse beans and add to saucepan with remaining ingredients
  4. Reduce heat to low and simmer for about 2 hours or until beans are soft
  5. Enjoy with the beans whole, or use a stick blender to combine to preferred consistency

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