- 20 minutes
- Serves 6
Adapted from Bread & borlotti bean soup, jamieoliver.com ↗
Ingredients
- 1 bunch of sage (20g)
- 500g frozen chopped mixed onion, carrot & celery
- 2 cloves of garlic
- 300g stale sourdough bread
- 2 x 400g tins of plum tomatoes
- 2 x 400g tins of borlotti beans
- 700ml organic veg or chicken stock
- 25g Parmesan cheese
- 1 x 125g ball of mozzarella cheese
- 4 tablespoons olive oil (used in the method)
Let's cook
- Turn the grill to high. Fry the sage leaves in 4 tablespoons of olive oil in a large, shallow ovenproof casserole over a medium high heat until crisp, then lift them out, keeping the oil in the pan.
- Add the frozen vegetables and sliced garlic with a splash of water, cover and cook for about 2 minutes.
- Tear or cut the bread into 3cm chunks. Turn the heat to high and add the tomatoes, squashing them, the beans with their liquid, the stock and the bread. Stir and mash for about 5 minutes into a thick soup.
- Grate in the Parmesan and season to taste.
- Tear the mozzarella over the top and put the pan under the grill for about 5 minutes until bubbling and golden. Scatter with the crispy sage and a drizzle of extra virgin olive oil if you like.
Tags
In Autumn comfort, Feed the family.
Check every packet for allergens.