Tomato soup with borlotti beans and fennel seeds

Recipe by Damaris Beems
0.0 from 0 votes
Course: SoupCuisine: Medittarenean




Cooking time


Soaking the beans


Total time





Tomato soup is always good anyway. But if he still manages to surprise, that’s great. And this one does. The fennel seeds and borlotti beans are responsible for this. And those borlotti beans add body and bite to the soup. And that really makes a difference.


  • 2 Onions

  • 5 cloves garlic

  • 1 kilo ripe tomatoes

  • 1 carrot

  • 1-2 red peppers

  • 3 stems celery

  • 500 ml Tomato Fritto by Heinz

  • 200 gram Borlotti beans

  • 4 table spoon fennel seeds

  • 1 table spoon pul biber

  • 4 vegetable broth

  • black pepper

  • olive oil

Cooking time

  • Soak the borlotti beans in plenty of water the day before.
  • Start by boiling the borlotti beans in fresh water. They are usually done after an hour.
    Drain them and let them wait their turn in a colander for a while.
  • In a stockpot, sauté the onion, garlic, bell pepper, celery and carrot – all coarsely chopped until nice and soft and brown. Do it for about 15 minutes. With the lid half on the pan.
  • Then pour as much water into the pan until the vegetables are well under water (water about 3 centimeters above the vegetables). Add the bouillon tablets and let everything boil for 20 minutes. Add the fennel seeds and the pul biber and mix well into the soup.
    Puree the soup with a hand blender.
  • Bring it to taste with salt and pepper.
    Add the tomato fritto and the borlotti beans and let everything heat through.
    Serve with some finely chopped flat-leaf parsley.

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