Potato and Borlotti Bean Soup
- Gluten Free
- Lactose Free
- Energy Kcal 509
- Carbohydrates g 56.4
- of which sugars g 6.7
- Protein g 34.8
- Fats g 20.5
- of which saturated fat g 5.44
- Fiber g 14.1
- Cholesterol mg 34
- Sodium mg 867
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 45 min
- Serving: 4
- Cost: Low
PRESENTATION
Potato and borlotti bean soup is one of those cozy classics from Central Italy. Really, it's about that rustic cooking everyone loves. Imagine creamy potatoes, earthy borlotti beans, aromatic herbs, and a hint of smoked pancetta. Really good stuff. The magic? Part of the soup gets blended—creating this extra thick and smooth texture—while still leaving plenty of tender bites. Not fancy. Just simple, honest ingredients coming together to make something really satisfying.
In Umbria and Tuscany, folks use whatever fresh or dried borlotti beans they have, so each pot of soup can be a little different. For sure, you'll always get that cozy, hearty vegetable soup feel, especially with a slice of crispy toasted bread on the side. And look, when the weather gets chilly, a potato bean soup is what you need to warm up. The aroma of garlic and rosemary fills your house like a warm hug. So thick and creamy, it's almost a meal on its own.
This borlotti bean soup recipe is a favorite because it's perfect for busy weekdays and those leisurely Sunday lunches. Pretty much, it's an Italian bean soup that's all about feeding a crowd and making everyone feel at home. Each bite? A hint of smoky pancetta and soft potatoes, along with beans soaking up all those great flavors. Some families skip the pancetta to keep it vegetarian. Either way, it's the kind of easy bean soup you'll wanna dip bread into and savor.
And here's the thing, this dish often pops up on lists for healthy soup recipes, since it is filling without being heavy. Packed with simple goodness—really, super tasty—it's what the Italian countryside is famous for. Whether you're with family or friends, this soup is all about sharing love and warmth, Italian-style. Can't go wrong.
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INGREDIENTS
- Dried Borlotti beans 1 ¼ cup (250 g)
- Potatoes 3 - medium-sized
- Smoked pancetta 3 oz (80 g)
- Carrots 1
- White onions 1
- Celery 1 rib
- Sage 4 leaves
- Parsley 1 tuft
- Garlic 1 clove
- Extra virgin olive oil 4 spoonfuls
- Fine salt to taste
- Black pepper to taste
- for garnish
- Grana Padano PDO cheese to taste - for grating
- Extra virgin olive oil to taste
How to prepare Potato and Borlotti Bean Soup
To prepare the potato and borlotti bean soup, start by soaking the dried borlotti beans (omit this step if using fresh ones) in cold water for about 10/12 hours. Then cook them for 15 minutes in a pressure cooker with salted water (if you like, you can also add a carrot and a stalk of celery) or for about 40 minutes in a regular pot.
At the end of cooking, drain them while preserving the cooking water. Meanwhile, clean the onion, carrot, and celery 1 and chop them finely, peel the potatoes and cut them into small cubes, chop half of the smoked bacon.
In a pan, place the extra virgin olive oil and add the garlic clove, the minced onion, carrot, and celery, and the sage leaves 2, let them wilt and then add the chopped smoked bacon 3
and the remaining in cubes 4. When the bacon is browned, add the potato cubes 5 and let them brown. Then add 4/5 ladles of the bean cooking water 6 and cook over medium heat for about 10 minutes, until the potatoes are tender, adding more cooking water if necessary.
Adjust the salt, pepper well, and if you prefer, remove the garlic clove that has released its aroma. Finally, add the cooked borlotti beans 7 and let everything blend for another two minutes. Take about half of the soup and blend it finely with an immersion blender. Mix the resulting velvety sauce with the rest of the soup 8, sprinkle finally 9 with fresh chopped parsley. Serve the potato and borlotti bean soup hot with grated Grana Padano and a drizzle of raw extra virgin olive oil!