cooklybookly
favorite
print
rate
Prep 10 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 2 medium red onions, diced.
  • 2 medium carrots, diced.
  • 2 garlic cloves, finely sliced.
  • 4 rashes of smoked streaky bacon, roughly sliced.
  • 4 good quality sausages, skinned and rolled into mini meatballs.
  • 400 g tin of borlotti beans.
  • 350 g white truffle passata.
  • 700 g chicken stock.
  • Pinch of chilli flakes.
  • Extra-virgin olive oil.
  • 2 tsps of Casalinga vegan chilli pesto.
  • Fresh basil for garnish.
Meatballs & Borlotti Bean Soup Meatballs & Borlotti Bean Soup

Meatballs & Borlotti Bean Soup

This is a big hug in a bowl.

Soup/stew whatever you want to call it just don’t miss out on making it. A hearty soup punching hard in flavour excellent any time of the day.


Make sure you have plenty of bread for dipping in.


  1. In a large pot over a high heat add a drizzle of the oil. Fry the meatballs for around 3-5 minutes till nice and brown on all sides, then remove from the pot and places to one side.
  2. Add the carrots, onions, bacon and a pinch of chilli flakes, season and add another drizzle of oil if need be. Fry over a medium to low heat for 10 minutes so that the bacon gets crispy and veg starts to get soft. Then add the garlic and fry for another 3 minutes.
  3. Pour in the passata and cook for a minute then pour in the stock. Bring to a boil then simmer for 30 minutes. 
  4. Return the meatballs along with the beans and cook for a further 10 minutes then add the chilli pesto.


To finish check for seasoning, sprinkle with the basil and a drizzle of the extra-virgin olive oil.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Meatballs & Borlotti Bean Soup

This is a big hug in a bowl.

Soup/stew whatever you want to call it just don’t miss out on making it. A hearty soup punching hard in flavour excellent any time of the day.


Make sure you have plenty of bread for dipping in.

favorite
print
rate
Prep 10 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 2 medium red onions, diced.
  • 2 medium carrots, diced.
  • 2 garlic cloves, finely sliced.
  • 4 rashes of smoked streaky bacon, roughly sliced.
  • 4 good quality sausages, skinned and rolled into mini meatballs.
  • 400 g tin of borlotti beans.
  • 350 g white truffle passata.
  • 700 g chicken stock.
  • Pinch of chilli flakes.
  • Extra-virgin olive oil.
  • 2 tsps of Casalinga vegan chilli pesto.
  • Fresh basil for garnish.
  1. In a large pot over a high heat add a drizzle of the oil. Fry the meatballs for around 3-5 minutes till nice and brown on all sides, then remove from the pot and places to one side.
  2. Add the carrots, onions, bacon and a pinch of chilli flakes, season and add another drizzle of oil if need be. Fry over a medium to low heat for 10 minutes so that the bacon gets crispy and veg starts to get soft. Then add the garlic and fry for another 3 minutes.
  3. Pour in the passata and cook for a minute then pour in the stock. Bring to a boil then simmer for 30 minutes. 
  4. Return the meatballs along with the beans and cook for a further 10 minutes then add the chilli pesto.


To finish check for seasoning, sprinkle with the basil and a drizzle of the extra-virgin olive oil.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Our social features are coming soon