Anna Del Conte's Broad Bean Soup

Name: Anna Del Conte's Broad Bean Soup
Prep time: THMS
Cook time: THMS
Ingredients: 300g podded or frozen broad beans; 3 tbsp olive oil; 1 large onion, cut into rings; 1 garlic clove, sliced; 500g ripe tomatoes, peeled and chopped; 1.25 litres gluten-free vegetable stock; 1 bay leaf; sea salt and freshly ground pepper; 2 level tbsp ricotta mixed with an equal amount of Sacla' Vegan Tomato Pesto (for a Vegan & Dairy Free option just use the Tomato Pesto)

This hearty broad bean soup by Anna del Conte is like a hug in a bowl. The tangy tomato and garlic broth gets an extra kick of flavour with a swirl of creamy ricotta, mixed with Sacla' Vegan Tomato Pesto.

Cook Time

30 mins

Serves

Ingredients

300g podded or frozen broad beans
3 tbsp olive oil
1 large onion, cut into rings
1 garlic clove, sliced
500g ripe tomatoes, peeled and chopped
1.25 litres gluten-free vegetable stock
1 bay leaf
sea salt and freshly ground pepper
2 level tbsp ricotta mixed with an equal amount of Sacla' Vegan Tomato Pesto (for a Vegan & Dairy Free option just use the Tomato Pesto)

How to make the recipe

Step 1

If you want to peel the broad beans, cook them for 1-2 minutes in boiling water, remove and plunge them into cold water. After a couple of minutes, you will be able to break the skin with a knife (or a nail) and pop out the lovely green beans inside. Set these aside.

Step 2

Heat the oil in a saucepan, add the onion and saute until golden. Add the garlic, fry for a minute then throw in the beans and fry for 30 seconds, stirring all the time.

Step 3

Add the tomatoes and fry for a further 10 minutes, stirring frequently. Keep an eye on the pot and add a little stock if the tomatoes are getting burnt.

Step 4

Pour in all the stock, add the bay leaf, cover and cook for about 7-8 minutes until the beans are tender. Taste and add salt and pepper.

Step 5

Ladle the soup into individual bowls and spoon some of the ricotta-pesto mixture into the middle of each bowl. Stir and serve.