Easy borlotti bean soup
This is a super easy, quick, one-pot recipe that we make on repeat in our house during winter. I spent so many years regrettably following a low FODMAP diet to help my IBS (which I now know is really SIBO) and not eating any beans (among all the other things) so I am loving incorporating beans regularly into my diet now.
I’ll do a blog post soon explaining IBS/SIBO and my journey with this gut condition soon.
Beans are packed full of nutrients like iron, magnesium and potassium, and fibre which makes them are so so good for our gut microbiome. They have prebiotic fibres like inulin, fructooligosaccharides (FOS) and galactooligosaccharides (GOS) which feed our beneficial gut bacteria for a healthy gut microbiome,
I always try to soak my quinoa for a few hours before cooking it to help remove the phytic acid, making it more digestible.
You can omit the prosciutto and up the beans to make it a plant based meal.
Ingredients:
2 celery sticks - chopped into small pieces
6 small potatoes - chopped into even sizes
1 sheet of proscuitto - preferablly nitrate/preservative free (I buy Princi prosciutto). Chopped into small pieces
1 can of organic tomatoes
1L of beef stock (I love using the brand Urban Forager - no nasties!)
1 can of borlotti beans
1/2 cup of quinoa (washed well and soaked for a few hours prior to cooking)
A good grind of pepper
Method
Put a medium sized pot on medium heat, add a small amount of coconut oil.
Add in the chopped up celery, potatoes and prosciutto, cook for 5 minutes.
Add the can of tomatoes, 1L of beef stock and a good grind of pepper.
Cover the pot and simmer on low heat for 1 hour.
Add the borlotti beans and quinoa.
Keep cooking until the quinoa is cooked and ready.
Serve up and enjoy! - best enjoyed with a nice bit of bread lathered in butter.