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Borlotti bean and prosciutto soup Recipes
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Recipe Name : Borlotti bean and prosciutto soup
Country : Australia
Rating :
Category : Home > Soups > Hot Soups
Chef : Sarah Hobbs
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1 cup (200g) dried borlotti beans (see note)
2 tbs extra virgin olive oil
6 prosciutto slices, finely chopped
1 brown onion, finely chopped
2 celery sticks, trimmed, finely chopped
2 green zucchini, trimmed, finely chopped
1 carrot, peeled, finely chopped
4 garlic cloves, crushed
1/2 cup (125ml) dry sherry
8 cups (2 litres) chicken or vegetable stock
400g can diced tomatoes
1 cup finely shredded basil, to serve
Finely grated parmesan, to serve

Place the beans in a large bowl and cover with cold water. Set aside, covered, overnight to soak. Drain well.

Place the beans in a large saucepan and cover with plenty of water. Place over high heat and bring to the boil. Reduce heat to low and simmer for 45 minutes or until tender. Drain well.

Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the prosciutto, onion, celery, zucchini, carrot and garlic and cook, stirring occasionally, for 5 minutes or until onion softens. Add the sherry and bring to the boil. Add the stock and tomato and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Add the beans and stir to combine. Remove from heat.

Taste and season soup with salt and pepper. Ladle the soup among serving bowls. Top with basil and parmesan. Serve immediately with rosemary and sea salt flatbreads.

Fresh borlotti beans are available in winter; add fresh borlotti beans to the soup in step 3 with the chicken stock.

Tip: No time to soak beans? A quick and easy solution is to replace fresh or dried beans with one 400g can of borlotti beans, rinsed and drained, in step 3.