Heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot, celery and a large pinch of salt (this will stop the vegetables browning) and saute for 4 minutes, then add the garlic and continue to saute for a further minute.
Add the peppers and courgette and continue to saute the vegetables for a further 2 minutes, stiring continuously.
Add the borlotti beans, dried chipotle chillis and vegetable stock, cover and simmer for 15 minutes. [If making this soup in advance, take it to this stage and stop there.]
Add the tomatoes to the pan, along with the seasoning, and cook for a further minute. Serve with crusty bread.
Notes
We like to add a squeeze of fresh lime and some torn coriander leaves to our soup as it freshens the soup, however this is not to everyone's taste. Instead serve this soup with wedges of lime and a couple of sprigs of coriander leaf on the side and allow guests to add if they desire.
Nutrition Facts
spicy bean & vegetable soup
Amount Per Serving
Calories 76Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 21mg1%
Potassium 337mg10%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 1g2%
Vitamin A 3835IU77%
Vitamin C 53.3mg65%
Calcium 23mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •