Ingredients

• 60g/2½ canned borlotti beans
• drained and rinsed
• 1 celery stalk
• trimmed
• chopped
• 1 spring onion
• trimmed
• sliced
• 50g/2oz cooked bacon
• chopped
• 1 garlic clove
• peeled and crushed
• pinch dried chilli flakes
• 25g/1oz tomato purée
• pinch stock or bouillon powder
• 250ml/9fl oz water

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Spoon the borlotti beans into a lidded ovenproof dish and squash with the back of a spoon to loosen the skins. Add the celery
• spring onion
• bacon pieces and garlic. Stir in the chilli flakes and the tomato purée.
• Pour over the water
• add the stock powder or bouillon and stir again until well combined. Cover the dish with the lid.
• Transfer the dish to the oven and cook for 25-30 minutes
• or until the soup has thickened. Stir well before serving in soup bowls with bread and butter on the side
• if desired.