Freekah & Borlotti Bean Soup.

I'm not sure if you've noticed, but I love Italian-style food! It's often so simple, made with good, real ingredients & it's nourishing for you body. This is the perfect example of that. I put this together when dinner time was fast approaching and I had no clue what to make. It was cold & rainy outside so I wanted comfort food. I served it with freshly grated pecorino over the top and a side of buttery toasted rye sourdough. It was perfect!




- 4 garlic cloves

- 1 red onion

- 2 sticks of celery

- 2 carrots

- 2 potatoes

- 1/4 cup freekah (use barley or spelt if you prefer)

- 4 fresh sage leaves

- a few sprigs of fresh thyme

- 1 litre of veggie stock

- 1 tin of borlotti beans


- Finely chop the garlic and onion then chop rest of the veggies into bite sized pieces

- Sauté the garlic & onion then add in the rest of the veggies, freekah, sage & and thyme & continue to sauté for a few minutes

- Add in the stock and bring to a simmer.

- Stir occasionally for around 30 minutes or until the freekah is cooked. It will still be a little chewy when cooked

- Drain and rinse the bean then add them in for the last 5-ish minutes

- Add more stock if it becomes too dry

- Take out the herbs once cooked then serve & enjoy.