Fruity olive oil, to serveHeat the olive oil in a large saucepan. Add the chopped celery, onion, carrots and garlic and cook over a low heat for 20 minutes until soft, stirring occasionally.Meanwhile, remove the Swiss chard leaves from the stalks. Finely chop the stalks; keep the leaves whole. Blanch the leaves in a large pan of boiling salted water for about 3 minutes until tender. Remove with tongs to a colander to drain, then roughly chop and set aside.
Add the chopped stalks to the pan of boiling water and cook for 3 minutes until tender; drain well in the colander set over a bowl . Set the stalks aside. Add the borlotti beans to the tomato mixture and cook for a further 10 minutes before pouring in 400ml of the chard blanching water. Bring to the boil, then simmer for 5 minutes.
Add the chard leaves and stalks along with the basil. Season with salt and pepper. If you want a smoother soup, blitz it for 10 seconds using a hand blender – this will give you a creamy but still chunky consistency. Serve the soup hot, with a good dash of fruity olive oil added to each bowl.
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