Best Borlotti Bean And Pasta Soup Recipes

Borlotti Bean and Pasta Soup image

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

Pasta e Fagioli with Borlotti Beans image

Provided by Martha Stewart

Time 1h40m

Yield Makes about 1 1/2 quarts

Number Of Ingredients 13

2 1/2 pounds large tomatoes (4 to 5), such as beefsteak
1 1/2 cups shelled fresh borlotti beans (from about 1 pound in the pod)
Coarse salt
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium onion, diced (about 2 cups)
1 celery stalk, diced (about 1/2 cup)
1 medium carrot, diced (about 1/3 cup)
2 garlic cloves, minced (about 1 tablespoon)
3-inch-long piece Parmesan rind or 1 slice salami
3 sprigs basil
2 cups water
1 cup ditalini pasta
Freshly grated Pecorino Romano or Parmesan cheese, for serving

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.