Italian Borlotti Bean Soup

Italian Borlotti Bean Soup


5 people made this

A classic Italian country soup starring leeks, pancetta, borlotti beans, pasta and herbs. Delicious with fresh bread, and very filling.

Serves: 6 

  • 2 leeks, sliced
  • 100g pancetta, sliced
  • 2 cloves garlic, sliced
  • 3 tablespoons olive oil
  • 1 potato, diced
  • sprinkle of oregano
  • 1/2 cup dried borlotti beans, soaked overnight
  • splash white wine
  • 1 can Italian tomatoes, chopped
  • 3 cups chicken stock
  • salt and pepper to taste
  • 1 sprig rosemary
  • small handful risoni pasta
  • parmesan cheese, to serve
  • olive oil, for drizzling

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. In a heavy pot cook the leeks, pancetta and garlic in olive oil until softened and slightly golden. Add the potato and cook a couple of minutes.
  2. Add the oregano, drained borlotti beans, white wine, tomatoes and stock. Season with salt and pepper and add the rosemary.
  3. Simmer 40-50 minutes or until the beans are soft. Add the pasta and a little water if necessary so the soup isn't too thick. Cook a further 10 minutes.
  4. Garnish with parmesan cheese and a drizzle of olive oil.

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