Borlotti bean minestrone soup (GF)

Today I quite deliberately took a rest day. Perhaps it was the lingering soreness in my legs from the weekend's race, or perhaps it was a touch of laziness, but it was wonderful to have an extra hour's sleep in the morning, and a whole evening for lounging.

And cooking.

This evening's Mystery Box meal was inspired not only by the chosen Mystery Box ingredient...

Borlotti beans!

But also by the cooler weather Canberra is experiencing at the moment. For more quickly than I would like are the warm days disappearing, only to be replaced by chilly days and dark evenings.

Did you know? Easily recognisable with their red streaks, borlotti beans are high in protein and dietary fibre, and are an excellent source of iron, potassium and folic acid. Borlotti beans are nutty in flavour and creamy in texture, and are commonly used in Italian and Portuguese cuisine. 

Oh but they do, however, lose their colourful streaks once cooked!

With these wonderful beans to work with, I wanted to make a big pot of soup. One that was packed with nutrients and flavour, and would keep my tummy happy for many lunches to come. One that would help warm me from the inside out.

And so my borlotti bean minestrone soup was born!

Packed with vegetables….

Flavoured with speck…

Enhanced with tomato passata and bay leaves…

And finished with GF pasta.

Simmered until the vegetables had softened and the pasta had cooked.

    

Resulting in a rich, fragrant soup..

aka…

Comfort in a bowl!

This was a thick, hearty soup, packed with nutrients – offering the perfect cure for a cold Canberra evening.

I particularly loved the smoked speck, which added a depth of flavour….

And the borlotti beans, which added an extra protein punch!

I paired the soup with a slice of oat bread,  topped with generous slices of grilled havarti cheese.

Although, in reality, the soup would have easily been filling enough on its own.

Delish!

Borlotti bean minestrone soup (serves 6) – gluten free

• 1tbs olive oil
• 2 onions, diced
• 3 cloves garlic, diced
• 3 carrots, diced
• 3 sticks celery, diced
• 200g speck, diced
• 2 bay leaves
• 1 cup tomato passata
• 4 cups vegetable stock
• 2 cups water
• 150g chinese cabbage, shredded
• 3 zucchinis, diced
• 150g green beans, sliced
• 1.5 cups GF pasta
• 1 can borlotti beans, drained and rinsed*

1. Heat oil in a large stock pot. Add the onion and garlic and sauté for a few minutes or until the onion begins to soften.
2. Add the carrots, celery and speck, stirring to coat.
3. Add tomato passata, bay leaves, stock and water. Cover and simmer gently for 30 minutes.
4. Add the cabbage, zucchinis, beans and pasta, and continue to simmer gently for 15 minutes, or until the pasta has cooked. Stir through the borlotti beans.
5. Divide among serving bowls.

* I used canned beans for convenience, however you could also use dried beans (soaked overnight and simmered for 1-2 hours or until tender).

What about you? Have you cooked with borlotti beans?

Happy Baking :)