These classic Italian beans are a medium large tan bean, splashed with red/black to magenta streaks. It is very popular in Italian and Portuguese cuisine. They are also known as Cranberry beans in the US. If you can't find Borlotti beans, you can always use pinto beans.
- 3 cups dry Borlotti (Cranberry) Beans, soaked over night
- One-half cup Extra Virgin Olive Oil
- 1 Onion, diced
- 2 medium Carrots, diced
- 3 stalks Celery, diced
- 3 Garlic Cloves, cracked
- 2 quarts Chicken or Vegetable Broth
- 1 cup Crushed Tomato
- 1 bunch Cavolo Nero (Dino Kale), diced
- 2 oz Prosciutto (or Pancetta) optional
- 1 piece Parmesan Rind optional
- 1 tbsp Rosemary, chopped
- 2 each Bay Leaf
- 1 tbsp Fresh Sage, chopped
- Salt and Pepper, to taste
- Ditalini or Tubetti Pasta
- Extra Virgin Olive Oil
- Grated Parmesan Cheese
- Heat the olive oil in a large saucepan and sweat the onions, garlic, carrot and celery.
- Stir in the soaked borlotti beans, tomatoes and herbs. Then add the stock, parmesan rind and prosciutto.
- Bring to a boil, then reduce the heat and simmer until beans are tender, about 2 hours. Add water to soup if necessary and stir as needed.
- Remove the piece of prosciutto and dice it finely.
- Remove some of the beans and smash them in a small bowl. Add the prosciutto and smashed beans back to the soup.
- Remove the piece of parmesan rind and discard. Season the soup with salt and pepper.
- Add cavolo nero and cook until tender, about 10 minutes.
- Serve with pasta, parmesan and a generous drizzle of good olive oil.
|Amount Per Serving||%DV|
|Serving Size 299g|
|Recipe makes 6 servings|
|Calories from Fat 298||58%|
|Total Fat 33.08g||41%|
|Saturated Fat 9.48g||38%|
|Trans Fat 0.0g|
|Total Carbs 9.86g||3%|
|Dietary Fiber 2.2g||7%|