Vegetable & Borlotti Bean Soup
The English Kitchen
The English Kitchen
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  • 1 TBS light olive oil
  • 1 small onion, peeled and chopped
  • 1 small leek, trimmed, rinsed and sliced (white and light green parts only)
  • 1 medium carrot, peeled and coarsley grated
  • 1 3- inch cube of swede/rutabaga, peeled and coarsley grated
  • a generous handful of fresh haricots vert, trimmed and chopped into 1 inch lengths (green beans)
  • 1 stalk of celery (plus leaves if possible) chopped
  • 1 clove of garlic, peeled and crushed
  • 2 vegetable stock pots or cubes
  • 1 400 g tin of chopped tomatoes in tomato juice, undrained (14 ounce tin)
  • three tomato tin measures of boiling water
  • 1 (150g)tin of borlotti beans, drained and rinsed (about 1 cup)
  • 1 tsp parsley flakes
  • 1/2 tsp summer savoury
  • 12 tsp coarsely ground black pepper or to taste
  • salt to taste
  • To serve: (optional)
  • grated cheese and crusty rolls



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