• 2 onions, chopped
  • 2 gar­lic cloves, crushed
  • 400g/14oz bor­lot­ti beans, drained
  • 150g/5oz pota­toes, chopped
  • 4 tb­sp sun­dried toma­to puree/paste
  • 1lt/4 cups veg­etable stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the pota­toes are ten­der. Re­move 2 la­dles of soup and use a blender to blend this to a smooth con­sis­ten­cy. Re­turn the blend­ed por­tion to the rest of the soup.  Com­bine well, sea­son and serve.
  3. Use any type of bean you pre­fer for this soup. Can­nelli­ni or But­ter beans will work just as well.