Borlotti Bean And Parmesan Soup Recipes

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.

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.