Try cannellini or butter beans, chickpeas, or even broad beans in place of the borlotti here. Use what you love!
Jamie's 20-Minute Meals
By Jamie Oliver
Ingredients
1 bunch of sage (20g)
500g frozen chopped mixed onion, carrot & celery
2 cloves of garlic
300g stale sourdough bread
2 x 400g tins of plum tomatoes
2 x 400g tins of borlotti beans
700ml organic veg or chicken stock
25g Parmesan cheese
1 x 125g ball of mozzarella cheese
Method
- Turn the grill on to high. Put a large shallow ovenproof casserole pan on a medium-high heat with 4 tablespoons of olive oil and pick in the sage leaves. Fry until crispy, then remove to a plate, leaving the fragrant oil behind.
- Add the chopped mixed veg to the pan, then peel, finely slice and add the garlic, along with a splash of water. Cover and cook for 2 minutes, stirring occasionally.
- Chop the bread into 3cm chunks. Turn the heat up to high and pour the tomatoes into the pan, breaking them up with your spoon, then go in with the beans, juice and all, the stock and the bread. Stir and mash it up together for
- 5 minutes, then finely grate in the Parmesan and season to perfection.
- Tear over the mozzarella, then carefully transfer to under the grill for 5 minutes, or until the cheese has melted and the soup is bubbling away. Sprinkle over the crispy sage, and finish with a few drips of extra virgin olive oil, if you like.
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