Notoriously, farmer’s soup has a thousand and one variations. Each family has its own tradition and adds flavours and ingredients familiar to them. In this recipe, borlotti beans are flavoured with rosemary and bay leaf to taste, leaving you the pleasure of deciding.
Soups and minestroni usually do not lack a spicy note given by chilli, pepper and sometimes paprika. If you like, you can toss some sausage or chorizo together with the celery, carrot and onion.
Serve hot with your favourite pasta. You can choose gluten-free dry pasta or make maltagliati with chickpea flour.
For 4 people, preparation time 10 minutes, cooking time 35-40 minutes:
- 600gr cooked borlotti beans
- 1 onion
- 1 carrot
- 1 stick of celery
- 1 clove of garlic
- Bay leaves
- chilli pepper
- 250gr pasta, such as maltagliati or ditalini
- 500ml stock
1 – Dice onion, carrot and celery into about 0.5cm cubes.
2 – In a large pot, combine celery, carrot and diced onion, together with a drizzle of oil, bay leaf, rosemary, chilli and sage. Cook everything for a few minutes, adding a little water if necessary. Finally, add the beans with the hot stock, season with salt and pepper and let it cook for at least 25 minutes.
3 – Once the broth has almost completely evaporated, add the pasta, maltagliati, or ditalini (small macaroni) perfect for this soup. Cook for the required time, usually 5 – 10 minutes, adding hot water/stock if necessary and serve hot with kale and a drizzle of extra virgin olive oil.
– The preparation of the soup is quite simple. The secret is in letting the beans soak up all the flavours.
– You can choose to use canned beans or dry beans which you will need to soak for 24 hours and cook them separately in plenty of water or in a pressure cooker.