The bean soup is a traditional dish of Italian cuisine, a comfort food rich in flavor and perfect for the colder months.
This recipe uses dried beans to be soaked the night before, but if you’re in a hurry, you can easily use canned borlotti beans. You will still get a tasty and nutritious dish.
Bean soup is very versatile as you can serve it with simple croutons, toasted bread, or even by adding white rice or broken spaghetti.
I can only wish you bon appétit and speaking of soups and legumes you might be interested:
- Difficulty: Medium
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 8.8 oz dried borlotti beans
- 1 tsp baking soda
- 2 stalks celery
- 2 potatoes
- 1 clove garlic
- 2 tbsp tomato sauce
- to taste extra virgin olive oil
- to taste salt
Tools
- Pot
- Lid
- Knife
- Cutting Board
- Bowl
Steps
First, we soak the dried borlotti beans in cold water with a tablespoon of baking soda for at least 8 hours (preferably overnight).
After this time, drain them and rinse them under running water.
Transfer them to a pot, cover with plenty of water, add 2 stalks of celery and bring to a boil. Lower the heat (medium flame) and let them cook for about 1 hour WITHOUT STIRRING to prevent them from breaking up. If necessary, remove the foam and add boiling water if needed.
At this point, add the peeled and diced potatoes, the clove of garlic, 2 tablespoons of tomato sauce, a tablespoon of extra virgin olive oil and salt.
Stir and let it simmer for half an hour.
Our bean soup is ready to be served with slices of toasted bread.
Remember to remove the garlic before serving. Enjoy your meal!
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Storage and tips …
Store in the fridge in an airtight container.
Consume within 2 days.
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