Serves: 4 to 6

Prep Time: 15 minutes

Cooking: 40 minutes

This recipe gives a seasonal twist on a typical bean soup. Instead of sautéing the classic soup veggies, this soup adds them raw so you can eat this dish even when the temperatures are soaring high!


250 gr / 9 oz of cannellini or borlotti beans

2 stick of celery chopped in small pieces

1 small onion

1 carrot chopped in chunks

2 garlic cloves, peeled and crushed

For the seasoning :

1 medium spring onion, chopped finely

1 carrot, diced in small pieces

sage and rosemary, finely chopped

6-7 cherry tomatoes diced in small pieces

80 ml / 1/3 cup extra virgin olive oil

Salt & pepper


Soak the beans overnight in cold water. If in season, you can use fresh borlotti beans or any other beans you prefer. Wash and drain the beans and cook them in a pressure cooker with celery, carrot, onion (cut in half), 2 garlic cloves and enough water to cover them (about 3-4 inches). Do not add salt while the beans are cooking because this will harden the skin. Cook at a medium heat for about 45 minutes, or about 1 hour if using a regular stove pan.

When the beans are cooked, let them cool. Then, add the spring onion, carrot, cherry tomatoes, garlic, sage and rosemary. Add the extra virgin olive oil and season with salt and pepper before serving.


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