Borlotti Bean Soup – by, Dimple Makani

Have you ever felt that you’re talking to your long-time buddy if you haven’t met her personally? I certainly feel so… Out of many friends I made here, she’s the one with whom I talk often! Dimple of Shivaay Delights… Yes, here I introduce my foody-buddy with a special guest post :)

When I switched over to wordpress from blogger, I got a new set of foodies around me! Never imagined I will connect to each of them from personal profile as well… :) And my today’s guest is the one whose variety of soups attracted me always! Explosion of flavors yet simple, comfort bowl… To be honest, I can never ever bring these many varities of continental food. No grudges as I get to read those dishes on her page on daily basis :P I always thought of a cute looking, bubblie lady while talking to her, never knew that she had a kid too – A secret behind her baking sessions!!! Ummmm… Lemme put a full stop on my blabberings here! Over to Dimple…

Hi, I’m Dimple and I’ve been cooking for a while now but blogging only very recently. I like all different types of vegetarian cuisine and adore baking. My food centres around my family and friends who I absolutely love to cook for and feed. My passion has now turned from cooking recipes to making up new ones to share with everyone!

I am thrilled to have been asked by Shruti to write my very guest post! SJ and her blog are very much an inspiration to me and I am constantly learning from her. Thank you for asking me honey x

“A warming your cockles” kind of soup I’ve put together in this cold, wet weather we are having here in the UK. So easy to prepare and quick to make. An ideal supper with some crusty buttered bread on a frozen winter’s evening!

Cooking time: 20-25 minutes

INGREDIENTS:

½ white onion, sliced into crescents
175g tin of Borlotti beans, drained and rinsed
A few handfuls of tiny pasta shells
400ml vegetable stock
½ tbsp olive oil
1 garlic clove crushed
⅓ tsp garlic granules
½ tsp paprika
Pinch of dried red chilli flakes
Salt to taste
Freshly chopped coriander to garnish

STEPS TO FOLLOW:

1. Sauté the garlic and chilli flakes in the olive oil on a low heat, so that it infuses the oil for about 4 minutes
2. Stir in the onions, when translucent throw in the beans along with the rest of thr seasoning
3. Pour in the vegetable stock and mix in the pasta shells, bring to a boil and then simmer the soup for 10-12 minutes
4. Garnish with coriander and serve hot!!!