Borlotti Bean & Rosemary Soup

This recipe is inspired by Delia Smith's Vegetarian Collection, now packed up in a box in the loft, but I know the recipe so well, as I have made it so many times, over the years.     The original recipe uses dried beans, whereas I used canned and contains pasta, but I make it with or without.

2 onions chopped
3 garlic cloves crushed
3 large rosemary sprigs
4 x 400 g cans of borlotti beans
3 tbsp tomato puree
Salt and pepper
3 tbsp rapeseed oil

Serves 8

Saute the onion and garlic in the oil, for 10-15 mins, until fully softened and translucent.

Add the tomato puree and cook on a low heat, to thoroughly cook the tomato puree, so it changes from a bright red colour to reddish brown, the taste of uncooked tomato puree is not nice.

Bash the rosemary leaves in a pestle and mortar, for 2 mins releasing their aromas, add to the pan and cook for 5 mins.

Put all the beans including their liquid into the pan with 1½ litres of water, with plenty salt and pepper, bring to a simmer and cook for 10 mins.

Pour half the soup into a food processor and blitz till smooth and add back to the pan.

At this stage you can add cooked pasta like macaroni or brown rice, or serve ladled over toasted ciabatta bread, but today I served it with roasted cherry tomatoes, with a good drizzle of olive oil.