Fresh tomato and borlotti bean soup with spinach

A delicious and easy to make soup that's perfect for cool autumn days. The soup can be made until September, when fresh borlotti beans are available and grown tomatoes are full of flavor. Of course you can also use other grains such as cannellini or flageolet. Not to get fresh in the position, then use a field (see note on the cooking time below). This soup also freezes.

This lovely recipe comes from talented writer Sybil Kapoor food as his book, the great British cookbook vegetables. This is the book I could hardly put it down, as it is packed with delicious recipes and inspiration for British seasonal vegetables. The book is divided into four seasons, so readers vegetables to cook, if they are best and come in season, and is particularly useful if they are local.

Borlotti beans are also known as cranberry beans

Recipe courtesy of greenhouse vegetable wholesale cookbook Sybil Kapoor, by National Trust Books. Recipe Photography by Karen Thomas

45 minutes: If you use canned beans

Total time: 45 minutes

Serves: 8

Ingredients:

• Soup extra virgin olive oil 5 tbsp
• 3 large onions, diced
• 4 garlic cloves, finely chopped
• 1 tsp dried chilli flakes
• ¼ teaspoon cumin seeds
• 1.5 kg / 3 ½ pounds ripe tomatoes
• 1.25 kg / 2 pounds 12 ounces fresh borlotti beans
• (650 g / 1 pound 7 ounces peeled weight)
• 1 small bay leaf
• 200 g / 7 oz spinach washed,
• Salt and freshly ground black pepper

Preparation:

• Place a large saucepan over low heat. Add the oil, and when hot, add the diced onions and garlic. Roast for 15 minutes, then add the spices and cook for another 5 minutes, or until the onions are golden and soft.
• The tomato skin: guests a small cross in the base of each tomato. Falling in succession in a bowl of boiling water for 10 seconds. Remove with a slotted spoon and ice water. Peel.
• Chop the peeled tomatoes and stir in the onions soften. Increase the heat slightly and bring to a boil and boil rapidly for 10-15 minutes, stirring occasionally, until the tomatoes form a thick sauce.
• Add the peeled beans, bay leaf and 1.5 liters / 2 ½ liters of water. Reduce the heat and simmer, Bright (this will take about 15 minutes), then reduce the heat and simmer for just under 2.30.
• Once the beans are tender and the soup has a delicious taste that spinach. Season to taste and remove bay leaf before serving.

If you can not find fresh borlotti, you can use a canned good taste and freshness of the recipe, not be the same. Add canned beans, if you have added cool, add the bay leaf and water and simmer for 20 minutes. Proceed with the recipe.