Warm up with this authentic Italian Borlotti Bean Soup recipe! Hearty, healthy, and packed with creamy borlotti beans, fresh vegetables, and herbs, it’s the perfect comfort food for cold days. Easy to make, vegetarian-friendly, and ideal for meal prep.

Ingredients (Serves 4)

1 tbsp olive oil

1 medium onion finely chopped

2 celery stalks finely chopped

1 medium leek finely chopped

2 garlic gloves finely chopped

1 bay leaf

1 rosemary stalk

2 medium tomatoes roughly chopped

250g potato

250g pinto beans

200g cavolo nero

1 litre vegetable stock

Salt and pepper

Method -

In a large saucepan, fry the onion, celery and leek in olive oil on a medium heat for 10 minutes.

Add the garlic, rosemary and bay leaf and cook for a further 10 minutes.

Peel the potatoes and cut into approximately 2cm cubes.

Add the potato and tomatoes to the pan with the vegetable stock and simmer for 25 minutes.

Remove a quarter of the soup from the saucepan and mash until smooth, return to the pan to thicken the soup.

Strip the stalks from the cavolo nero and roughly chop. Add to the soup and cook for a further 5 minutes or until the cavolo nero is tender.

This Borlotti Bean Soup is the kind of recipe you’ll come back to again and again. It’s simple yet deeply satisfying, with creamy borlotti beans, a medley of vegetables, and just the right balance of herbs to bring everything together. Whether you enjoy it as a light lunch with crusty bread or as a nourishing dinner, it delivers warmth and comfort in every spoonful. The best part is that it’s both wholesome and versatile — make a big batch ahead of time and you’ll have easy, healthy meals ready for the week.