Borlotti Bean Soup
Recipe Created by Ruth Paget
My
dad made a soup of these black and brown speckled beans when I was growing up
that he called “soup beans.” I did not
like soup beans as a child in Detroit, Michigan.
Now,
I am a lover of Italy, so I buy “borlotti beans,” but still make them
Appalachian style. The recipe is easy,
but I jazz it up by using an immersion to make the soup a smooth one and cook
it in a crockpot.
Serves
4
Ingredients:
-1
cup dry Borlotti beans
-8
cups water for soaking
-8
cups water for boiling + more if needed
-1
(32-ounce) can chicken broth
-1
cup peeled and diced carrots
-1
tablespoon Italian seasoning
-Salt,
pepper, and paprika, to taste
Steps:
1-Soak
1 cup dry Borlotti beans overnight in 8 cups water. Beans will usually triple in volume.
2-Drain
and rinse beans. Put the beans in a
crockpot and cover with 8 cups water, chicken broth, diced carrots, and Italian
seasoning. Cook on high heat for 10
hours to make sure the beans are soft.
3-Test
to see if beans squash easily. If so,
insert an immersion blender and purée the soup until it is smooth.
Serve
with your favorite toast.
Vegans
and vegetarians can use a broth made from dried mushrooms instead of chicken
broth for this recipe.
Enjoy!
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
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