Italian Borlotti Bean Soup

    Italian Borlotti Bean Soup

    2saves
    1hour15min


    5 people made this

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

    Ingredients
    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

    Directions
    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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