The velvety borlotti bean soup or bean cream is a typically winter comfort food that warms our hearts too, you can prepare it in advance and heat it up whenever you want to eat it, I always do this and with that excuse, I eat it almost every day because I really love it.
Few ingredients are needed and in this period when fresh beans are available, it’s much simpler to prepare because they don’t need soaking and cook much faster than dried ones.
Obviously, I’ll give you the recipe to prepare it with dried beans because I know not everyone wants to buy them fresh and shell them, even though they definitely taste better.
Let’s find out the recipe right after the photo as always, but first, look below to see how many other ideas with beans are on my blog!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for the velvety borlotti bean soup
- 7 oz borlotti beans (dried)
- 1 onion
- 1 carrot
- 2 stalks celery
- 1 tomato
- 1 cup vegetable broth
- 2 cloves garlic
- 2 pinches salt
- 2 pinches pepper
- 1 sprig rosemary
- 3 tablespoons extra virgin olive oil
Tools
- 1 Pressure Cooker
- 1 Pot
- 1 Immersion Blender
- 1 Food Scale
Preparation of velvety borlotti bean soup
Prepare the velvety borlotti bean soup by starting the night before soaking the borlotti beans in plenty of cold water.
If you’re using fresh beans, this step is not necessary.
The next morning cook the beans, I use a pressure cooker to speed things up and from the whistle, I leave 17 minutes to cook, then drain the beans and keep the cooking water.
If you cook the beans in a regular pot, cook them for 3/4 of the total cooking time as they will continue to cook to create the soup.
Chop onion, carrot, and celery together with the garlic cloves and sauté them in a tall-edged pot with the olive oil.
Once the sauté begins to turn transparent, add the beans, season with salt and pepper, and let them flavor for a few minutes.
Add the tomato cut into small pieces, cover everything with the bean cooking water, lower the heat, cover with a lid, and let the bean cream cook for 15 minutes.
Check the consistency of the beans and if they are tender, you can blend the velvety bean soup adding a little hot broth.
Otherwise, continue cooking without blending for another 15 minutes and blend at the end, adding broth if it seems to dry out.
Once the velvety bean soup is ready, drizzle with some raw extra virgin olive oil, rosemary leaves, and if you like, a pinch of chili pepper and..
ENJOY YOUR MEAL
Storage of velvety borlotti bean soup
The bean cream can be stored in the refrigerator for 3 days in an airtight container.
You can freeze the soup in a suitable container and let it thaw before reheating on the stove.
Other recipes
If you want to see other types of recipes you can return to HOME.
