Beans Soup

This wonderful recipe could be probably listed under paesant food. It’s old, very simple, and poor with ingredients, yet very tasty. For this recipe I’m using Lamon Borlotti Beans, a typical kind of borlotti coming from my region, but you can use any borlotto kind, or even the bean you like most.

In Italy you can find steamed beans in a can, without the cooking water and preservatives, but you can also use dried beans or even fresh ones. The difference is just on the cooking time.

For dried beans, rehydrate them an entire night, then you’ll need to cook them for around 2 hours depending on the size before following the recipe directions. Fresh beans should require no more than an hour. Just place them in a pot with cold water, the herbs and one carrot, a leg of celery and one onion and cook them accordingly. When ready, drain them and add them to the rest of the ingredients, and use their water as a broth, following the recipe.

Beans soup

  • Servings: 2
  • Difficulty: easy
  • Print

  • 1/2 cup of sliced bacon
  • 8.8 Oz of Borlotti beans in a can
  • 4 Ladles of boiling vegetable broth possibly without salt
  • 1 teaspoon of tomato paste
  • 1 leave of bay tree
  • 1 clove of garlic or a pinch of dried garlic powder
  • One little branch of rosemary
  • Salt and pepper to taste

Directions

Preheat a pot at low heat, then roast the bacon in big pices (1,2) with the bay tree leave (and the clove garlic if you use it fresh) and the rosemary (herbs are optional) for a few minutes until it browns (3). Then stop the cooking with a ladle of vegetable broth (4).

In the meanwhile open the beans can, drain them from the water if any, then add them to the pot with the bacon (5). Add two ladles of boiling vegetable broth to lower the tempearture, the garlic powder, and a teaspoon of tomato paste. Mix gently until it becomes a liquid cream, then keep cooking for 15 minutes since boiling at very low heat. If it dries too much, add a little more broth, but leave it dense.

In the last 5 minutes of cooking, add enough broth to water it to your taste. If you want a creamy soup, add just a few, if you want a more watery soup (which is usually better served with small pasta) add more ladles and mix it. Then add salt to taste.

Remove the clove of garlic and serve hot, eventually with some raw olive oil oin top.


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