How to make fresh bean soup, discover how to turn fresh beans into a rich and comforting vegan soup.

The perfect recipe for a dish that exudes tradition and simplicity.
Immerse yourself in the authentic taste of the countryside with our fresh bean soup, a recipe that captures the essence of summer and encloses it in a steaming bowl, where each spoonful is a hug of genuine flavors.

Tuscany, Veneto, Campania, Calabria, and Sicily are among the regions with typical varieties of fresh beans, and it is from here that this recipe originates.

Below you will find instructions for cooking in a traditional pot or a pressure cooker.

Thought for you:

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Fall

253.73 Kcal

calories per serving

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Energy 253.73 (Kcal)
Carbohydrates 32.82 (g) of which sugars 6.22 (g)
Proteins 9.03 (g)
Fat 9.65 (g) of which saturated 1.36 (g)of which unsaturated 0.06 (g)
Fibers 10.74 (g)
Sodium 410.56 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.32 lbs fresh borlotti beans (net weight)
1.76 oz onion
2.12 oz carrot
1.76 oz celery
7.05 oz cherry tomatoes (ripe)
1 potato (optional)
as needed water
as needed salt
as needed pepper
as needed chili pepper (optional)
2.82 oz extra virgin olive oil

How to make fresh bean soup

Tools

1 Pot

Steps

Let’s go to the kitchen

The first step for this recipe is shelling the pods to extract the fresh beans
Prepare a minced mix for the sauté with onion, carrot, and celery.
Cut the cherry tomatoes in half,
Combine the minced mix in the pot with extra virgin olive oil and let it brown for about 3 minutes.
Add the cherry tomatoes and let them stew for another 2 minutes, then..
Pour in about 2 cups of water. Do not add salt,
Next, add the beans and,
If you want a creamier effect, you can add a potato, but if you are diabetic, I advise against it.
If you are cooking in a classic pot, the cooking times are around 1 hour, and you should occasionally check the water level.
If cooking in a pressure cooker, calculate 20 minutes from the start of the hiss.
At the end of the cooking, take a ladle of beans and, if there is also a potato, blend them with a mixer, then add them to the rest of the beans.
Adjust salt, pepper, and chili pepper and serve hot
Here is how to make fresh bean soup.

Advice

How to make fresh bean soup, if you want the soup with pasta, once the beans are cooked and before adding the potato puree, extend a little water and add the pasta directly to the pot, stirring occasionally. Only at the end, add the potato and bean puree

Storage

Fresh bean soup keeps in the fridge for up to 3 days and in the freezer for up to 4 months.

FAQ (Frequently Asked Questions)