Remove the beans from their pods. If you are going to peel them, cook them for 1–2 minutes
in boiling water, then remove them and plunge into cold water. After a couple of minutes, you
will be able to break the skin on the end of the bean with a knife or your nail, and pop out the
lovely green beans inside. Set them aside.

Heat the oil in a saucepan, add the onion and sauté until golden. Add the garlic, fry for a
minute and then throw in the beans and fry for 30 seconds, stirring all the time.

Add the tomatoes and fry for a further 10 minutes, stirring frequently. Keep an eye on the pot
and add a little stock if the tomatoes are getting burnt.

Pour in all the stock, add the bay leaf, cover and cook for about 7–8 minutes until the beans
are tender. Taste and add salt and pepper.

Ladle the soup into individual bowls, and spoon some of the ricotta mixture (or the Sacla’ Free
From Tomato Pesto without the ricotta) into the middle of each bowl. Stir and serve.

SOUPS – 51