Photo of Smoky borlotti bean soup by WW

Smoky borlotti bean soup

1 - 3
PersonalPoints™ per serving
Total Time
45 min
5 min
40 min
This tasty vegan soup is great for batch cooking and freezing for later.


Calorie controlled cooking spray

4 spray(s)


1 small, finely chopped

Celery, Raw

1 stick(s), stalk, finely chopped


2 clove(s)

Bay leaf, dry

2 leaf/leaves, fresh


1 tablespoons, level, sweet smoked paprika, plus extra to serve

Tinned Tomatoes

1 can(s), large, chopped

Vegetable stock cube(s)

1 cube(s), 500ml made with 1 stock cube

Borlotti beans, cooked

2 can(s), large, drained


100 g, savoy, shredded

Plain Soya Yogurt

100 g


  1. Mist a large pan with cooking spray and set over a medium heat. Add the onion and celery and cook for 8-10 minutes until soft. Add the garlic, bay leaves and paprika, and cook for another minute, then stir in the tomatoes and stock. Cover and bring to a boil, then reduce the heat and simmer for 20 minutes. Add the beans, stir to combine, and simmer for another 5 minutes.
  2. Remove the bay leaves, then use a stick blender to blitz the soup until it’s mostly smooth, but with some of the beans left whole.
  3. Season to taste, then stir in the cabbage and cook for another 2-3 minutes or until the cabbage is tender.
  4. Ladle the soup into bowls and serve garnished with a swirl of the yogurt and the extra paprika.


You could serve this with some crusty bread. The soup can be frozen in an airtight container for up to 2 months.