Borlotti bean and prosciutto soup

Posted by adm On March - 31 - 2012

How to cook Borlotti bean and prosciutto soup


  • 1 cup (200g) dried borlotti beans (see line)
  • 2 tbs extra virgin olive oil
  • 6 prosciutto slices, finely sliced
  • 1 brown onion, finely sliced
  • 2 celery sticks, cut, finely shredded
  • 2 green zucchini, cut, finely sliced
  • 1 carrot, raw, finely shredded
  • 4 garlic cloves, low
  • 1/2 cup (125ml) dry sherry
  • 8 cups (2 litres) chicken or vegetable strain
  • 400g can diced tomatoes
  • 1 cup finely shredded basil, to service
  • Finely grated parmesan, to help

How to:

  • Place the beans in a large bowl and cover with cold h2o. Set away, covered, overnight to sop. Drain swell.

  • Place the beans in a large saucepan and cover with plenty of weewee. Place over high heat and bring to the roil. Reduce heat to low and simmer for 45 minutes or until bid. Drain swell.

  • Lag, heat the olive oil in a large saucepan over medium oestrus. Add the prosciutto, onion, celery, zucchini, carrot and garlic and fudge, stirring occasionally, for 5 minutes or until onion softens. Add the sherry and bring to the moil. Add the stock and tomato and bring to a simmer. Reduce heat to low and make, stirring occasionally, for 15 minutes or until soup thickens slimly. Add the beans and stir to commingle. Remove from warmth.

  • Taste and season soup with salt and peppercorn. Ladle the soup among serving bowls. Top with basil and parmesan. Serve immediately with rosemary and sea salt flatbreads.

  • Fresh borlotti beans are available in wintertime; add fresh borlotti beans to the soup in tone 3 with the chicken strain.

    Tip: No time to soak beans? A quick and easy solution is to replace fresh or dried beans with one 400g can of borlotti beans, rinsed and knackered, in step 3.

  • Prepare time:15 min.

    Cooking time:60 min.

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