Pasta and Borlotti Bean Soup
Recipe:
Pasta and Borlotti
BEAN SOUP
PLANT-BASED
Total time: 30 mins
Serves: 4
Comfort bowls are set to take over in 2026, and this one’s a classic. Our Pasta + Borlotti is a hearty Italian bean and pasta soup. It’s rich, cozy, and full of umami. Created by our chef Aurora and inspired by her Italian roots, it’s simple comfort done right.
INGREDIENTS
Base:
5 sundried tomatoes, chopped into small cubes
1 garlic clove, minced
1 small onion, finely chopped
½ tsp smoked paprika
1 tsp miso paste
Soup:
1 celery stalk, diced
1 small carrot, diced
1 small onion, chopped
300 g canned borlotti beans, drained and rinsed
1 L vegetable stock
1–2 tbsp tomato paste or tomato sauce
1 bay leaf
1 sprig rosemary
1 sprig thyme
Salt and black pepper, to taste
Pasta and finishing:
200 g short pasta
2 tbsp fresh parsley, chopped
Extra virgin olive oil, for drizzling
METHOD
Prepare the Umami Base
Heat 2 tbsp olive oil in a small frying pan over medium heat.
Add the chopped onion and minced garlic, sautéing 2–3 minutes until fragrant and translucent.
Add the chopped sun-dried tomatoes, stirring for another 2 minutes.
Sprinkle in the smoked paprika and stir in the miso paste. Mix well.
Remove from heat and set aside.
Cook the Soup Base
In a large pot, heat 1–2 tbsp olive oil over medium heat.
Add diced celery, carrot, and chopped onion. Sauté 5–6 minutes until slightly softened.
Add the borlotti beans, vegetable stock, tomato paste or sauce, bay leaf, rosemary, and thyme.
Bring to a gentle simmer, cover partially, and cook for 15 minutes.
Optional: remove ⅓ of the beans, blend them, and stir back in for a creamier texture.
Combine Umami Base and Pasta
Remove the bay leaf, rosemary, and thyme.
Stir in the prepared umami base from Step 1.
Add the pasta and cook according to package instructions until al dente, adding more stock or water if needed.
Finish
Taste and adjust seasoning with salt and black pepper.
Stir in chopped fresh parsley.
Drizzle with extra virgin olive oil before serving.