400 g (14 oz) can borlotti beans, rinsed & drained
115 g (4 oz) arborio rice
1 tbsp freshly chopped parsley
Method
Heat 4 tbsp of the oil in a large pan, add all the chopped vegetables and cook over a medium heat for 10 minutes to soften. Pour in the stock, add tomato purée and half of the beans, bring to simmer and cook for 2 minutes, then add the rice.
Cover and simmer for 15 minutes or until the rice is tender. Mash the remaining beans then add to the soup, season with salt and pepper if needed and stir well until hot.
Add parsley then serve each portion with a drizzle of the remaining olive oil. Serve immediately as this soup becomes very thick if left to stand.
Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.