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Showing posts with label borlotti bean. Show all posts
Showing posts with label borlotti bean. Show all posts

Monday, March 30, 2020

Borlotti Bean Soup Recipe Created by Ruth Paget

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



Ruth Paget Selfie