Pasta and Borlotti Bean Soup

Here is the recipe for pasta and borlotti bean soup, a classic comforting dish of Italian cuisine:

Ingredients

• 250g of dried borlotti beans or alternatively, a can of pre-cooked borlotti beans
• 100g of short pasta (such as ditalini or tubetti)
• 1 white onion, finely chopped
• 1 carrot, peeled and cut into small cubes
• 1 stick of celery, cut into small cubes
• 2 cloves of garlic, peeled and finely chopped
• 400g of canned peeled tomatoes or fresh ripe tomatoes, peeled and chopped
• 1 lt of vegetable or meat broth
• Extra virgin olive oil
• Salt and black pepper, to taste
• Some fresh sage leaves (optional)
• Chili pepper, if you like (optional)

Preparation

1. If using dried beans, soak them in cold water for at least 12 hours. Once soaked, rinse them and cook them in a pot with fresh water until they become tender, about 1 hour.

2. In a large pot, heat a drizzle of olive oil and sauté the onion, carrot, celery, and garlic over medium heat until they become soft and lightly golden, about 5-7 minutes.

3. Add the tomatoes and cook for another 5 minutes, then add the borlotti beans with their cooking water (or directly from the can if you are using pre-cooked ones) and the broth.

4. Bring to a boil, then lower the heat and let simmer for about 20 minutes so that the flavors blend well together.

5. Add the pasta to the soup and cook according to the time indicated on the package or until al dente.

6. Taste and adjust for salt and pepper, according to your preference. If you wish, add some fresh sage leaves and a pinch of chili pepper for a more intense flavor.

7. Serve the soup hot, with a drizzle of raw extra virgin olive oil and, if you like, some grated cheese on top.

Curiosity

Pasta and bean soup is a dish of peasant origin, very popular in Italy with numerous regional variations. It is a dish that lends itself well to being personalized with the addition of aromatic herbs or other legumes according to your tastes and seasonal availability.