In Tuscany this is a popular soup that is often served in the olive harvesting season so that the emerald green, grassy and fruity new olive oil can be drizzled liberally over the soup and on toasted bread. When making this soup, try to find the best tasting olive oil that you can.
Borlotti Bean and Garlic Soup
400g fresh borlottli beans, removed from the pod and washed, or use
dried, soaked, or tinned bor1otti beans
6 Tblspn olive oil
1 large brown onion, peeled and roughly chopped
6 cloves garlic, peeled
3 ripe tomatoes, pureed in a blender or food processor
a few sprigs fresh thyme
2 bay leaves
0.5 tspn turmeric (optional)
sea salt and freshly ground black pepper
4 slices ciabatta bread, toasted
If using dried, soaked or tinned borlotti beans, the drain them first.
Place the beans in a saucepan and cover with cold water. Then bring them to the boil and simmer for 30 minutes or until tender and .
In another saucepan, heat 3 Tblspn olive oil and saute the onion until very soft and golden. Set aside.
Drain the beans and reserve 2/3 of the cooking liquid. Set aside 4-6 Tblspn of the beans. then puree the rest in a food processor or blender and add them to a saucepan with the remaining beans and cooking liquid. Add enough water to thin the soup to a semi-thick consistency. Now add the cooked onions, pureed tomatoes, whole garlic cloves, turmeric, herbs, salt and pepper, and bring to the boil. Simmer for a further 30 mins. Taste and adjust seasonings.
You can either serve the toasted ciabatta along side the soup,and drizzle the soup with the remaining olive oil. Or divide the slices between four soup bowls and drizzle them with the remaining oil. Ladle the soup into each bowl over the ciabatta.