Tuscan Borlotti Bean Soup

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Tuscan Borlotti Bean Soup

Borlotti Bean Soup

  • Author: Frankho Fresh
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 2 Servings 1x
  • Cuisine: Italian

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 stalk celery, diced small
  • 1 medium carrot, diced small
  • 1 medium onion, diced small
  • 2 sage leaves
  • 2 150 g/ 5 oz tins Borlotti Beans
  • 1 tsp Tomato Sauce
  • Salt and pepper, to taste
  • Parmesan Cheese, to garnish
  • Olive oil, to garnish

Instructions

  1. In a medium pan, on low to medium heat, sweat the soffritto of diced celery, carrot and onion.
  2. Sprinkle with a pinch of salt, then cover and allow to cook till soft and slightly golden.
  3. Add the sage leaves and mix, then set aside 1/3 of the drained beans and add the rest to the pan.
  4. Stir for a minute or two to heat through and blend.
  5. Add the bean liquid and the rest of the beans. Bring to a boil, then quickly reduce heat to low and allow to cook for 10 minutes.
  6. Stir in the tomato paste and after 2 minutes, turn off the heat.
  7. Adjust seasonings to your taste. Serve with a swirl of olive oil and a grating of Parmesan cheese.

Notes

  • The base of the soup is a soffritto which is softened (not sautéed) till slightly golden on a low heat
  • Salt is added to draw the moisture from the vegetables
  • Mix in the sage leaves to help release their flavour
  • Do not discard the aquafaba/bean water (this is important) as it will add flavour
  • Cook the soup slowly on low heat to release the flavours
  • Stir in the tomato paste and after 2 minutes turn off the heat.
  • Serve with a swirl of olive oil and a grating of Parmesan cheese
  • Store in the fridge for up to 3 days.

Keywords: Borlotti Recipe