Borlotti Bean And Parmesan Soup Recipes

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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

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

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