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Name: Oven-Baked Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 tb Tomato pur?e; ; borlotti beans,; Salt and pepper; 1 397 gram can chopped; ; about (1 3/4 pints); A handful of fresh basil; 6 Pork ribs; 4 Strips pork belly; cubed; 1 lg Onion chopped; To 6); 375 g Dried borlotti beans; soaked; ; drained (12oz); (1 to 2); 2 tb olive oil; ; rashers, chopped; 6 sl Coarse bread; such as; 6 tb Olive oil; (optional); ; 6-8 streaky pork; 1 l Water; or meat or; ; vegetable stock ,; ; cold water, or 2 x; ; 432g (15oz) can of; 4 Garlic chopped; Salt and pepper; 1 sm Onions; sliced very finely

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INGREDIENTS

3 tb Tomato pur?e
; borlotti beans,
GENERAL
Salt and pepper
1 397 gram can chopped
; about (1 3/4 pints)
A handful of fresh basil
6 Pork ribs
4 Strips pork belly; cubed
1 lg Onion ; chopped
To 6)
375 g Dried borlotti beans; soaked
; drained (12oz)
(1 to 2)
2 tb olive oil
; rashers, chopped
6 sl Coarse bread; such as
6 tb Olive oil; (optional)
; 6-8 streaky pork
1 l Water; or meat or
; vegetable stock ,
; cold water, or 2 x
; 432g (15oz) can of
TO SERVE
4 Garlic ; chopped
Salt and pepper
1 sm Onions; sliced very finely

Servings

INSTRUCTIONS

Preheat the oven to Gas Mark 4/180 C/350 F. Heat the oil in a large flameproof casserole and fry the garlic and onion for about 5 minutes or until soft but not brown. Add the pork ribs and cubed pork belly or bacon and cook until brown on all sides. Add the tomatoes, tomato pur?e and stock. Stir carefully and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for about 20 minutes. Meanwhile, if using soaked dried beans, drain them and put them in a saucepan. Cover with fresh water, bring to the boil and boil rapidly for 10 minutes. Drain and add to the casserole. Canned beans may be added without pre-boiling. Transfer the soup to the oven and cook for 1 1/2-2 hours (if dried beans have been used) or until the beans are tender. If canned beans have been used, cook for about 1 hour. Just before serving, toast the bread slices and arrange them in the bottom of a warmed wide serving bowl, or place them in individual soup bowls. Sprinkle with salt and scatter the onion slices on top. Pour the soup over the bread and drizzle with the olive oil, if wished. Grind some pepper over the soup, sprinkle with basil and serve at once.

NOTES

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Oven-Baked Bean Soup

3 tb Tomato pur?e
 ; borlotti beans,
 GENERAL
 Salt and pepper
1 397 gram can chopped
 ; about (1 3/4 pints)
 A handful of fresh basil
6 Pork ribs
4 Strips pork belly; cubed
1 lg Onion chopped
 To 6)
375 g Dried borlotti beans; soaked
 ; drained (12oz)
 (1 to 2)
2 tb olive oil
 ; rashers, chopped
6 sl Coarse bread; such as
6 tb Olive oil; (optional)
 ; 6-8 streaky pork
1 l Water; or meat or
 ; vegetable stock ,
 ; cold water, or 2 x
 ; 432g (15oz) can of
 TO SERVE
4 Garlic chopped
 Salt and pepper
1 sm Onions; sliced very finely

Preheat the oven to Gas Mark 4/180 C/350 F. Heat the oil in a large  flameproof casserole and fry the garlic and onion for about 5 minutes or  until soft but not brown. Add the pork ribs and cubed pork belly or bacon  and cook until brown on all sides. Add the tomatoes, tomato pur?e and  stock. Stir carefully and season with salt and pepper. Bring to the boil,  then reduce the heat and simmer for about 20 minutes.    Meanwhile, if using soaked dried beans, drain them and put them in a  saucepan. Cover with fresh water, bring to the boil and boil rapidly for 10  minutes. Drain and add to the casserole. Canned beans may be added without  pre-boiling.    Transfer the soup to the oven and cook for 1 1/2-2 hours (if dried beans  have been used) or until the beans are tender. If canned beans have been  used, cook for about 1 hour.    Just before serving, toast the bread slices and arrange them in the bottom  of a warmed wide serving bowl, or place them in individual soup bowls.  Sprinkle with salt and scatter the onion slices on top. Pour the soup over  the bread and drizzle with the olive oil, if wished. Grind some pepper over  the soup, sprinkle with basil and serve at once.

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Nutrition

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Serving Size: 1 Serving (217g)
Recipe Makes: 6 servings

Calories: 268
Calories from Fat: 143 (53%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 2g
Cholesterol 77.1mg		24 %
Sodium 127.3mg		4 %
Potassium 483mg		13 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 2g
Protein 27.3g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 268

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