When cooked gently, fresh borlotti beans develop a terrific creamy texture. For a vegetarian version, simply replace the chicken stock with vegetable stock.
2 tbsp vegetable oil
1 onion, diced
50ml white wine
1.2 litres chicken or vegetable stock
1 cup diced celeriac
1 cup fresh borlotti beans
1 bay leaf
20g dried porcini mushroom pieces
1 cup shredded savoy cabbage
¼ cup grated parmesan cheese
2 tbsp extra virgin olive oil
handful of parsley leaves, chopped
1. In a large saucepan warm the vegetable oil, add the onion and gently saute without colouring until translucent.
2. Add the white wine and cook for a few minutes to evaporate. Next add the stock, celeriac, borlotti beans, bay leaf and dried porcini. Simmer until the beans and celeriac are soft, about 20 minutes.
3. When the beans are soft, add the cabbage and cook for a few minutes. Add salt to taste before ladling into soup bowls. Sprinkle each bowl of soup with one tablespoon of grated parmesan cheese, drizzle a teaspoon of olive oil on each, add some fresh black pepper and a good pinch of chopped parsley.
Find more of Andrew McConnell's recipes in the Good Food Favourite Recipes cookbook.