Fresh Borlotti Bean, Tomato, and Spinach Soup
A simple and flavorful Borlotti bean soup, ideal for enjoying during autumn.
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Instructions
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Start boiling water for the tomatoes.
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Heat oil in a large saucepan over low heat, then sauté diced onions and garlic for 15 minutes until translucent.
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Stir in spices and cook for an additional 5 minutes.
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Score the base of each tomato, immerse them in simmering water for 10 seconds, then transfer to ice water, peel, and roughly chop.
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Add chopped tomatoes to the onion mixture, increase heat, bring to a boil, and cook for 10-15 minutes, stirring until a thick sauce forms.
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Stir in shelled beans, bay leaf, and water; bring to a high boil for about 15 minutes, then reduce heat to low and simmer for nearly 2.5 hours.
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Once beans are tender, stir in baby spinach, season to taste, and remove the bay leaf before serving.