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.

Made with...

Sacla' Vegan Tomato Pesto 190g

As Pesto Pioneers, we believe everyone should enjoy the simplicity of great Italian food. Our Free From Tomato Pesto recipe cleverly swaps cheese with tofu, so it’s suitable for vegans....

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