Broad Bean Soup by Anna Del Conte

On the table in

Serves 3



  • 300g podded or frozen broad beans
  • 3 tbsp olive oil
  • 1 large onion, cut into rings
  • 1 garlic clove, sliced
  • 500g ripe tomatoes, peeled and chopped
  • 1.25 litres gluten-free vegetable stock
  • 1 bay leaf
  • sea salt and freshly ground pepper
  • 2 level tbsp ricotta mixed with an equal amount of Sacla' Vegan Tomato Pesto (or if you want it to be dairy-free, just use the Tomato Pesto)


  1. If you want to peel the broad beans, cook them for 1-2 minutes in boiling water, remove and plunge them into cold water. After a couple of minutes, you will be able to break the skin with a knife (or a nail) and pop out the lovely green beans inside. Set these aside.
  2. Heat the oil in a saucepan, add the onion and saute until golden. Add the garlic, fry for a minute then throw in the beans and fry for 30 seconds, stirring all the time.
  3. Add the tomatoes and fry for a further 10 minutes, stirring frequently. Keep an eye on the pot and add a little stock if the tomatoes are getting burnt.
  4. Pour in all the stock, add the bay leaf, cover and cook for about 7-8 minutes until the beans are tender. Taste and add salt and pepper.
  5. Ladle the soup into individual bowls and spoon some of the ricotta-pesto mixture into the middle of each bowl. Stir and serve.

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