Borlotti Bean Soup Recipes

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ITALIAN BORLOTTI BEAN, PUMPKIN & FARRO SOUP



Italian borlotti bean, pumpkin & farro soup image

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

4 tbsp extra virgin olive oil , plus extra to serve
1 onion , finely chopped
1 celery stick , cut into chunks
750g pumpkin or squash, peeled, deseeded and cut into small chunks
1 carrot , peeled and cut into chunks
3 garlic cloves , chopped
3 tbsp tomato purée
1.2l chicken stock or vegetable stock
75g farro or mixed grains (such as barley or spelt)
50-80g parmesan rinds or vegetarian alternative (optional), plus a few shavings to serve
400g can borlotti beans , drained
2 handfuls baby spinach
2 tbsp chopped parsley or 8 whole sage leaves

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



Borlotti Bean and Pasta Soup image

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

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, chopped
1 stick celery, chopped
5 1/2 ounces tinned borlotti beans
4 1/4 cups vegetable broth
4 large tomatoes, chopped, skinned if you have time
4 1/2 ounces small dry pasta (farfalle or conchiglie)
1 tablespoon flat leaf parsley, chopped
salt & freshly ground black pepper
2 ounces parmesan cheese or 2 ounces pecorino cheese, grated to serve

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

BORLOTTI BEAN SOUP



Borlotti Bean Soup image

This is one of my favourite soups that my mum made when I was young. It's tasty and filling and perfect for the colder months. I often double this amount and sometimes vary water and stock. It always tastes best the day after it's made and goes well with fresh bread.

Provided by SparklePwny

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

440 g borlotti beans
1 -2 tablespoon butter
1 potato, peeled and diced
1 slice bacon, chopped
1 onion, sliced
1/2 red capsicum, chopped
1 tablespoon paprika
2 tablespoons tomato paste
1 cup water
1 cup beef stock
parsley (to garnish)

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.

Nutrition Facts : Calories 273.2, Fat 6.5, SaturatedFat 2.9, Cholesterol 11.5, Sodium 593.5, Carbohydrate 42.4, Fiber 13.9, Sugar 3.4, Protein 13.7

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