Borlotti bean soup

Agriturismo Le Caselle, San Giacomo delle Segnate (Mantua)

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
Recipes from Milan and Lombardy

By Slow Food

Published 2018

  • About

Ingredients

  • 300 g dried borlotti beans
  • 1 bay leaf
  • 1 small Savoy cabbage

Method

Soak the beans overnight. The next morning, drain them and boil for 1 hour with the bay leaf. Remove from the heat and drain, reserving about 150 ml of the cooking liquid.

Puree around three-quarters of the beans with an immersion blender or food mill and mix the puree with the reserved cooking liquid.

Finely chop the Savoy cabbage, chard, carrot and celery. Mince the rosemary.<