Beans, like many other legumes, are one of the most consumed foods in the world. Borlotti beans, large and reddish brown in color, have an intense flavor and are particularly suitable for soups, broths and purées.
Ingredients: Borlotti Beans
Allergens: May contain barley, Emmer (GLUTEN) and SOY
Storage: Store in a cool, dry place away from light.
|Nutrition facts (quantity per 100 g – approximate value)|
|Energy value||1293 Kj – 309 Kcal|
|Saturated fat||0,6 g|
200 g. thimbles (or other soup pasta), 250 g. Borlotti beans (Soak for 12 hours), 100 grams. diced smoked bacon, 12 glass of white wine, 1 small onion, 1 carrot, 1 small celery stick, Salt and Pepper , Bay leaf, sage and rosemary, Olive oil.
Brown a chopped onion, celery and carrot in a large pan with a little of olive oil. When the sauté is ready, add the bacon and brown them for a couple of minutes. Now add the well-drained Borlotti beans, salt, celery with pepper, a sprig of rosemary, a few sage leaves and bay leaf. Those who prefer can also add a couple of spoons of tomato sauce. Brown the beans in a couple of minutes in the stir-fry to flavor them well, then blend with the white wine. Once the alcoholic part of the wine has been blended, add hot water just to cover the beans. Put the lid on and cook the soup over low heat. Blend a small part of the beans with the help of an immersion blender; this little trick will make the soup creamy. If you want you can stop at this point in the recipe and enjoy the bean soup with croutons or bread. Otherwise you can add the pasta, extending the cooking base with other hot water. For a better flavor, cook the pasta in the bean soup, stirring constantly and finally dress with a little bit of olive oil. Enjoy
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