Recipe: Gordon Ramsay's Borlotti Bean Minestrone (2024)

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A delicious, hearty soup

For a healthy, heart-warming meal this autumn, give Gordon Ramsay’s borlotti bean minestrone recipe a go.

Recipe: Gordon Ramsay’s Borlotti Bean Minestrone

Serves 4

Ingredients:

• 2 tbsp olive oil, plus a littleextra to drizzle (optional)
• 2 onions, peeled andchopped
• 2 medium carrots,peeled and chopped
• 1 celery stick, trimmedand chopped
• Sea salt and black pepper
• Few thyme sprigs
• 1 bay leaf
• 80g smoked back bacon,trimmed of fat andchopped
• 2 tbsp tomato puree
• 2 x 400g tins borlottibeans, rinsed and drained
• 150g cherry tomatoes,halved
• 600-800ml chickenstock or water
• 75g spaghetti, brokeninto small pieces
• Large handful of basil,finely shredded
• Parmesan, for grating(optional)

Method:

1. Heat the olive oil in a large pan and add the onions, carrots, celery and some seasoning. Stir frequently over a medium-high heat for 6-8 minutes until the vegetables are beginning to soften.
2. Add the thyme, bay leaf and bacon. Increase the heat slightly and cook, stirring, for another 2 minutes. Stir in the tomato puree and cook for another minute.
3. Tip in the borlotti beans and cherry tomatoes, then pour in the chicken stock or water to cover. Bring to a gentle simmer.
4. Add the spaghetti and cook for 10 minutes. Taste and adjust the seasoning.
5. To serve, ladle into warm soup bowls and scatter over the shredded basil. If you wish, add a restrained drizzle of olive oil and grate a little Parmesan over each portion. Serve with chunks of rustic country bread.

Recipe from Gordon Ramsay’s Healthy Appetite, published by Quadrille