ITALIAN BORLOTTI BEAN, PUMPKIN & FARRO SOUP
Warm up on chilly evenings with this hearty, healthy bean & pumpkin soup. Serve this low-calorie meal with a chunk of fresh bread for dunking
Provided by Diana Henry
Categories Lunch, Main course, Soup
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, pumpkin or squash and carrot and cook until the vegetables have some colour. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.
- Add the garlic and cook for another couple of mins, then add the tomato purée, stock, mixed grains, parmesan rinds, if using, and some seasoning. Simmer for about 15 mins (or until the grains are cooked), adding the beans for the final 5 mins. In the last few mins, add the spinach, then taste for seasoning.
- If you want to use sage, fry the leaves whole in a little olive oil before adding to the soup. If you prefer to use parsley, you can just add it directly to the soup. Serve with shavings of parmesan and a drizzle of extra virgin olive oil on top of each bowlful. Remove the parmesan rinds and serve.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium
BORLOTTI BEAN AND PASTA SOUP
Make and share this Borlotti Bean and Pasta Soup recipe from Food.com.
Provided by English_Rose
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a saucepan over a low heat. Stir in the onion, garlic, carrot and celery and fry gently for about 15 minutes, or until softened and translucent but not browned.
- Tip in 2oz of the beans and gently crush the beans with the back of a spoon, roughly breaking them up.
- Pour in the broth, increase the heat to high and bring to the boil. As soon as the broth is boiling, tip in the pasta, the remaining beans and the tomatoes. Boil for 6-10 minutes, or until the pasta is cooked al dente. Season the soup, to taste, with salt and black pepper.
- Remove from the heat, stir in the chopped parsley then ladle the soup into warm serving bowls.
- Sprinkle over some cheese and serve.
Nutrition Facts : Calories 687, Fat 23.8, SaturatedFat 7.2, Cholesterol 24.9, Sodium 681, Carbohydrate 90.7, Fiber 16.1, Sugar 14.3, Protein 30.8
MINESTRONE WITH BORLOTTI BEANS AND PARMESAN GARLIC TOASTS
Steps:
- In a 4-quart heavy saucepan cook onion in oil over moderate heat, stirring occasionally, until pale golden. Add carrots and cauliflower and cook, stirring occasionally, 3 minutes. Add zucchini and cook, stirring occasionally, 3 minutes. Stir in beans, broth, and water and simmer until vegetables are just tender, about 30 minutes. Stir in tomatoes with juice and simmer, stirring occasionally, until soup is thickened, about 30 minutes. Season soup with salt and pepper.
- Make toasts:
- Preheat oven to 375°F.
- On a baking sheet toast bread lightly in middle of oven. While bread is hot rub top of each toast with garlic and sprinkle with Parmesan. Bake toasts until Parmesan is melted, about 5 minutes.
- Serve minestrone with toasts.
BORLOTTI BEAN AND PARMESAN SOUP
Make and share this Borlotti Bean and Parmesan Soup recipe from Food.com.
Provided by katew
Categories Egg Free
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan.
- Add garlic, speck, potato, mushrooms and sage, cook 4 minutes.
- Add wine, cook another minute then add beans and water.
- Simmer one hour then process in food processor.
- Return to pot, add stock, cook 10 minutes.
- Place noodles in base of serving bowls, spoon soup over top.
- Sprinkle generously with parmesan cheese.
Nutrition Facts : Calories 1006.7, Fat 24.3, SaturatedFat 6.3, Cholesterol 64.4, Sodium 508.6, Carbohydrate 147.5, Fiber 35, Sugar 5.3, Protein 48.3
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