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    Ham and Borlotti Bean Soup with Red Pepper and Tomato

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    Ham and Borlotti Bean Soup with Red Pepper and Tomato

    This warming soup makes the most of any leftover ham or gammon, and can be made quickly to produce a delicious lunch or light supper.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 1 large onion, diced
    • 1 Romano red pepper, deseeded and diced
    • 150g cooked ham or gammon, diced
    • 1 litre hot chicken stock
    • 400g can Waitrose Chopped Tomatoes with Chopped Basil
    • 410g can Waitrose Borlotti Beans, drained and rinsed
    • 150g cavalo nero or Savoy cabbage, cored, finely shredded and washed


    1. Heat the oil in a large pan over a medium heat. Add the onion and pepper and cook for 10 minutes until softened.
    2. Add the ham to the pan and fry for about 1 minute to coat in the oil. Then add the stock and tomatoes. Bring to the boil, reduce the heat and simmer, uncovered, for 15 minutes or until reduced by about a quarter.
    3. Using a ladle, place about a third of the soup in a food processor. Blitz to make a thick purée. Return this to the pan and stir to combine.
    4. Return the pan to a high heat and add 250ml boiling water and the borlotti beans. Bring to the boil then add the cabbage. Stir in and leave to simmer for 3 minutes or until the cabbage is just tender.
    5. Ladle into warmed bowls and serve with grated Parmigiano Reggiano cheese, a sprinkling of chopped fresh parsley and some warm, crusty ciabatta bread.

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    Cook's tips

    Try making the soup with other canned beans or pulses. Chickpeas, butterbeans or kidney beans work well.


    Average user rating

    4 stars