- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 2 carrots, finely diced
- 2 sticks of celery, finely diced
- 500g of dry Borlotti beans
- 1 pint of stock of vegetable stock
Soak the beans in plenty of cold water, adding 1 tsp of bicarbonate of soda and leave over night.
Heat a large pot with a little oil and fry the onion and garlic until soft. Add the celery and carrot and stir occasionaly until softened too.
Drain the beans and add to the pot. Cover with vegetable stock and simmer until the bean are soft. Add more water if needed.
Remove from heat and allow the mixture to cool slightly before blending with a hand blender. The soup can be served chunky, so blend until you're happy with the consistency.
Serve with Noddy's bread or crispy fried kale.