Savoury Borlotti Bean Soup

Serves 12.

Savoury Borlotti Bean Soup

This is a delicious hearty meal in a bowl for lunch or dinner. We stirred kale into this recipe, but any chopped greens will do.

Borlotti beans

Beautiful climbing borlotti beans, also known as cranberry beans, are immensely attractive and easy to grow. The speed by which they pop out of the soil is reminiscent of a fairy tale. When conditions are right, they can grow a foot a night and peak at an impressive 6+ feet (1.8 metres) tall.

They need to be sturdily staked and grown in full sun on the edge of a garden, as their thick foliage can cast quite a shadow that might affect other sun-hungry plants. Perfect for large areas, but also consider a couple of seeds for a patio. They create a great privacy barrier and produce an abundance of beautiful striped beans that can be eaten whole when small. Or let them continue to grow so that, once dried, they can be podded and stored until ready to cook.

Tip: If a creamier soup is preferred, before adding tomatoes and kale, give soup a couple of pulses with a hand wand mixer.

Cooking garden-fresh borlotti beans

Wash and clean shucked beans and place in a saucepan with water to cover 1 in (2.5 cm) above beans. Boil beans gently, with lid ajar, for 1 1/2 to 2 hours, or until tender.

Each serving contains: 203 calories; 11 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 23 g total carbohydrates (6 g sugars, 5 g fibre); 427 mg sodium

Source: Growing a Dream

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