#43 Cannellini and Borlotti Beans Soup Topped with Cherry Tomatoes

Topping a soup with cherry tomatoes instead of adding them inside the soup works very well not only for presentation purposes. It gives a fresh makeover to a mostly ordinary tasting beans soup adding a hint of unexpectedness.

Using dried beans for a soup you can soak them overnight in water and cook on the next day until ready, or cheat and save some time by using ready canned beans.

Serves 4:

1 onion chopped
1tbsp olive oil
2 sticks of celery sliced
2 springs fresh oregano
1 spring fresh basil
1 spring fresh lemon thyme
300 gr cooked Cannellini beans
300 gr cooked Borlotti beans
1 red chilli deseeded and sliced
salt
pepper
600 ml boiling water


for the topping

16 cherry tomatoes on the vine
1 clove garlic sliced
2 tbsp olive oil
1 tbsp balsamic vinegar (Japanese mirin will also do)


Method:

Heat the oil in a lidded saucepan, add the onion and the fresh spices and stir for 3 minutes. Add the celery sticks, cover with the lid, and steam for 15 minutes, stirring occasionally.
Add the ready cooked drained beans, cover with the boiling water and simmer for 20 minutes under a lid.
Set aside to cool, then blend in a blender.
Return to the heat and add the drained Borlotti beans, bring to the boil and simmer for more 15 minutes.

For the topping:
In a pan heat the oil, add the tomatoes, cover with a lid and fry for 3-4 minutes, add the garlic, be careful not to burn it. After a minute add the balsamic vinegar, still the lid on. When the tomatoes are ready and the garlic is brown on both sides, remove from the heat.

Ladle in bowls, spoon the tomatoes and garlic over the soup and serve.