Save to your scrapbook

    Ham and Borlotti Bean Soup with Red Pepper and Tomato

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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.

    Your recipe note

    Edit your recipe note

    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