Borlotti Bean And Pasta Soup Recipes

BORLOTTI BEAN AND PASTA SOUP

Steps:

• Place the pancetta in a large pot over medium heat and fry it for about 10 minutes, until it is golden brown and slightly crispy. Add the onions and the olive oil and cook for 10 more minutes, until the onion is soft and light golden.
• Add the celery, drained beans, and 3 quarts of cool water. Bring the water to a boil. Take the pot off the heat to stir in the baking soda.
• Season the soup with salt and pepper and the hot pepper. Be careful not to add too much salt at this point; the water will reduce as you cook the beans and the soup will get saltier as it does. Return the soup to medium-low heat and simmer, uncovered, until the beans are tender, about 2 hours, stirring occasionally.
• Stir in the tomato paste and sugar and simmer the soup for about 10 minutes. Depending on how much water is left and how thick you like your soup, you may need to add some boiling water to the soup. Note that the starch from the pasta will thicken the soup even more.
• Bring the soup to a boil over medium-high heat. Stir in the ditalini and boil the pasta in the soup, stirring very often, until the pasta is tender, about 15 minutes. Serve hot, with grated Parmesan cheese. If you have leftovers, add some boiling water and heat the soup over low heat.

PASTA FAGIOLI SOUP

Steps:

• In a small saucepan, add the oil, garlic and rosemary*. Turn the heat on to medium and soften the garlic till it starts to soften and change colour (don't let it brown).
• Add 3/4 of the can of beans, reserving the rest of the beans and water for later.
• Heat the beans through and then mash them with a fork.
• Add 1 cup water, and a pinch of salt, then bring to a boil.
• Add the pasta and boil till it is cooked (see cooking time on the pasta packet).
• Add the remaining beans and liquid from the tin. Heat through and serve with some grated parmesan cheese and a drizzle of olive oil.

VENETIAN-STYLE BEAN AND PASTA SOUP

Steps:

• Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes. Remove from heat and let stand, covered, 1 hour. (Do not drain beans or discard soaking liquid.)
• Heat 1/4 cup oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté onions with 1/2 teaspoon salt, stirring occasionally, until beginning to brown, 7 to 8 minutes. Add carrots, celery, garlic, parsley, rosemary, and pepper and sauté, stirring occasionally, 5 minutes.
• Add beans with soaking liquid and Parmigiano-Reggiano rind (if using) and simmer, covered, stirring occasionally, until beans are very tender, 1 1/2 to 2 1/2 hours (depending on age of beans), adding more water if necessary to keep beans covered and stirring more frequently toward end of cooking. Remove from heat and stir in 1/4 cup oil and remaining 1 1/4 teaspoons salt. Cool, uncovered, 20 minutes.
• Discard rind and coarsely purée soup in batches in a blender (use caution when blending hot liquids), transferring as puréed to a large bowl.
• Return soup to pot and reheat over moderately low heat, stirring frequently and thinning soup as desired with additional water. Season with salt and pepper.
• While soup is reheating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander and transfer to a large bowl. Toss with remaining 2 tablespoons oil and pepper to taste.
• To serve, ladle soup into bowls and top with spoonfuls of pasta, then drizzle with oil.

BORLOTTI BEAN AND PASTA SOUP

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.

PASTA E FAGIOLI WITH BORLOTTI BEANS

Steps:

• Bring a pot of water to a boil. Lightly score bottom of each tomato with an X, using a paring knife. Add tomatoes to boiling water and blanch until skin is pulling away, about 1 minute. Transfer tomatoes to a bowl of ice water. When cool enough to handle, peel tomatoes and coarsely chop. (You should have about 5 cups.)
• Place beans in a medium pot and cover with about 4 inches of water. Generously salt and bring to a boil over medium-high heat. Reduce heat and simmer until beans are creamy in the center, 40 to 45 minutes; drain.
• Meanwhile, heat oil in a medium pot over medium-high heat until shimmering. Add onion, celery, carrot, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, about 5 minutes. Add Parmesan rind, tomatoes, and basil. Cook until tomato juices reduce and thicken slightly, about 3 minutes. Add water and bring to a boil. Reduce heat to low and partially cover pot. Simmer soup 40 to 45 minutes.
• Stir in 1/2 teaspoon salt, beans, and pasta; simmer until pasta is cooked, about 15 minutes. Remove basil sprigs and Parmesan rind. Serve with a drizzle of oil and grated cheese.

BORLOTTI BEAN SOUP

Steps:

• Melt butter in a large saucepan and add potato, bacon, onion, capsicum and paprika. Fry for 2-5 minutes.
• Add borlotti beans, water, stock and tomato paste and bring to boil.
• Simmer for 20-30 minutes, season to taste and garnish with parsley.