cannellini bean and borage soup

zuppa di cannellini con borraggine

for 6

600 g fresh cannellini beans in their pods, cooked (see here), or 150 g dried beans, cooked (see here)

1.5 kg borage leaves and stalks, washed

Maldon salt and freshly ground black pepper

1.5 kg cherry vine tomatoes, washed

2 tablespoons olive oil

500 g spring onions, green and white parts, roughly chopped

10 garlic cloves, peeled and sliced

2 ciabatta loaves, tough bottom crusts removed

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh marjoram leaves, chopped

extra virgin olive oil

Remove any tough stalks from the borage. Bring a large saucepan of water to the boil, add 2 tablespoons salt and blanch the borage for 5 minutes. Remove using a slotted spoon and drain. Chop finely. Keep 500 ml of the cooking water. Prick the tomatoes and place in the same boiling water for 30 seconds. Pick out with a slotted spoon (keeping the water again), drain and cool in cold water. When cool, peel off the skins.

Heat the olive oil in a large, thick-bottomed saucepan and add the onion. Fry gently until soft and translucent. Add the garlic and continue to cook over a low heat just to combine them. Add the tomatoes and a little salt. Simmer to break up and soften.

Tear the ciabatta up into thinnish pieces. Mash half the cannellini beans into their cooking juices, then add to the tomato saucepan, along with the whole beans, and stir briefly. Add the bread then wet with the 500 ml of borage cooking water. If too dry, add extra boiling water. Carefully fold in the borage and herbs. The soup should have just enough liquid for the bread to be plumped up. Serve with extra virgin olive oil drizzled over.