borlotti beans

Ditalini with fresh borlotti beans, rosemary & tomato

Serves: 2 | Preparation Time: 15 min


This is a simple dish relying on freshness and quality of all ingredients.

  • 200g ditalini (the small tubular pasta)
  • 150g borlotti beans in the pod, podded
  • 2 cloves of garlic, finely chopped
  • 2 large shallot, finely chopped
  • 2 large sprigs fresh rosemary, one leaves remved and finely chopped
  • 2 large good tomatoes, skinned and finely chopped
  • 600ml good vegetable stock
  • Some good extra virgin olive oil
  • S&P


First, I cook the beans in water with a clove of garlic and the sprig of rosemary that’s unchopped with 2 tbsp of olive oil.

Cook for 15-20 minutes until tender and strain the water through a sieve.

Add to the stock or use to make the stock.

Saute the chopped shallot in some olive oil until soft but not brown over a medium heat. Add the garlic, tomato and rosemary and cook for 3-4 minutes.

Add the beans, pasta and stock and cook for 10 minutes or so until the pasta is cooked.

Season with S&P.

Serve immediately with a drizzle of extra virgin olive oil.
This is important as the pasta will continue to cook in the hot stock.

Smoky borlotti bean and bacon soup

Serves: 4-8 and 4 freezer | Preparation Time: 30 min


  • 1 tin of drained and rinsed borlotti beans
  • 2 tbs extra virgin olive oil
  • 1 tbsp smoked paprika
  • 4 bacon slices, finely chopped
  • 1 brown onion, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 2  zucchini, trimmed, finely chopped
  • 1 carrot, peeled, finely chopped
  • 4 garlic cloves, crushed
  • 1/2 cup (125ml) dry sherry
  • 8 cups (2 litres) chicken or vegetable stock
  • 400g can diced tomatoes
  • A good handful of finely chopped Mediterranean herbs such as basil, thyme, oregano &  or parsley to serve
  • Finely grated Parmesan, to serve


Heat the olive oil in a large saucepan over medium heat. Add the bacon, onion, celery, zucchini, carrot and garlic and cook, stirring occasionally, for 5 minutes or until onion softens.
Add the sherry and bring to the boil. Add the stock, tomato, paprika and bring to a simmer.
Reduce heat to low and cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Add the beans and stir to combine. Remove from heat.
Taste and season soup with salt and pepper. Ladle the soup among serving bowls.
Top with chopped herbs and Parmesan.
Serve immediately with rosemary and sea salt flatbreads.