The ingredients to prepare the bean and onion cream soup (the portions are calculated for 4 dishes) are:

• 500 g of canned borlotti beans
• 2 red onions
• 1 liter of vegetable broth
• 2 potatoes
• 30 ml of extra virgin olive oil
• 2 cloves of garlic
• 1 shallot
• 2 sprigs of fresh thyme
• black pepper
• 1 sprig of rosemary
• Fine salt
• 1 carrot
• 1 stick of celery

First we need to take a pan to heat our vegetable broth on a medium-high flame. Afterwards we can clean the carrot, potatoes, garlic, shallot and celery. After cleaning them, cut them all into pieces and set aside.

Then cut the onions into thin slices, after peeling them, and immerse them in a bowl full of water.

Once these operations have been carried out, we can place the celery, extra virgin olive oil, garlic and shallot in a non-stick pan and brown everything for a handful of minutes. Then we add the carrot, onions and potatoes and continue to cook. At this point we pour in our broth and add a pinch of salt, the sprigs of thyme and rosemary, some black pepper and cover the pot with its lid. Let it cook for another 5 minutes or so.

In the meantime, take the beans and, after eliminating the excess liquid, immerse them in a pan with water. When they are soft we can add them to the other ingredients and continue to cook everything for another 10 minutes or so.

When everything is cooked and hot you will need to blend the mixture until you obtain the consistency of a thick cream.

At this point all that remains is to serve the cream soup on a plate and decorate it, if you like, with a sprinkling of chopped parsley.

Enjoy your meal.