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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.

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.

favorite
print
like
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.