The Bean and Potato Cream is a hearty and richly flavorful first course that is definitely very nutritious. A thick and creamy soup to bring to the table whenever you desire.
An excellent dish accompanied by slices of toasted bread,
To prepare this bean soup, you can use dry beans, which should be soaked in water for up to 12 hours, or you can simply use canned beans, cooking them only a few minutes at the end of this dish’s preparation.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Bean and Potato Cream
- 3.5 oz dried borlotti beans
- 3.5 oz dried white beans
- 1 onion
- 2 carrots
- 3 tbsp olive oil
- 5 oz sweet pancetta (cubed)
- 4 potatoes (medium)
- to taste fine salt
- to taste pepper (ground)
- grated Parmesan (if desired)
Tools for Bean and Potato Cream
- Pans
- Bowls
- Ladles
- Peelers
- Knives
- Blenders
Steps for Bean and Potato Cream
To prepare the bean and potato soup, start by soaking the dried borlotti beans in cold water for about 10/12 hours. Then cook them for 30 minutes in a pot with salted water. (about 10 minutes in a pressure cooker)
Meanwhile, clean the onion and carrot and cut them into pieces. Peel the potatoes and cut them into small cubes.
In a saucepan, place the extra virgin olive oil and add the diced pancetta, onion, and carrot. Turn on medium heat and let simmer for a few minutes, then add the potato cubes, stir, add 4/5 ladles of the bean cooking water, and cook over medium heat for about 10 minutes, or until the potatoes are tender. If necessary, add more cooking water.
At this point, add all the beans, drained of water, adjust the salt, pepper well, and let everything flavor for another 10 minutes, always adding water if necessary.Once ready, take out the soup and blend it with an immersion blender until you get a cream.
Serve the bean soup with grated Grana Padano cheese and a drizzle of raw olive oil!
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