Zuppa di fagioli borlotti

Ingredients

Check you have the quantities below.

• 3 tbsp olive oil
• 1 medium, diced onion
• 1, diced carrot
• 1 stalk, diced celery
• 2 cans (400 g each), drained borlotti beans
• 1 can (400 g) crushed tomatoes
• 5 cups vegetable broth
• 1 tsp rosemary
• 1 tsp salt
• 1/4 tsp black pepper

Let’s make it

1. Cook the onion, carrot, and celery in olive oil for 5 minutes.
2. Add beans, tomatoes, broth, rosemary, salt, and pepper. Simmer 25 minutes.
3. Mash a few beans against the side of the pot to thicken the soup.
4. Serve hot with bread or a drizzle of olive oil.