zucchini borlotti soup
This flavoursome and pretty soup can be made in minutes for an easy weeknight dinner or weekend lunch.
If you prefer to use more legumes, you can skip the potatoes and add a tin of (rinsed and drained) chickpeas along with the borlotti beans instead.
2 tbs extra virgin olive oil, plus extra to serve
2 desiree potatoes (240g), scrubbed (unpeeled) and cut into 1cm dice
2 rashers free-range bacon, sliced
1 leek (240g), washed and sliced
1 red onion, diced
2 zucchini, thinly sliced
2 cups quality chicken stock
1 x 400g tin borlotti beans, rinsed and drained
Juice of 1 lemon
Shaved parmesan, to serve (optional – omit for dairy free)
Heat a saucepan over medium heat.
Add 1 tbs of the oil, potatoes, bacon, leek and onion and cook, stirring 10 minutes until golden and softened.
Add zucchini and remaining 1 tbs olive oil and cook for a further 5 minutes until golden.
Add stock and cook for 5 minutes or until potatoes are tender. Add beans and lemon juice. Season with sea salt and pepper. Divide between servings bowl and serve drizzled with olive oil and shaved parmesan (optional).