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Categories:
borlotti olive oil onion carrots stalks celery garlic chicken tomato rosemary bay leaf fresh sage salt extra virgin Parmesan cheese Bread
Viewed: 18 - Published at: 4 years agoIngredients
- 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
- Bread
Method
- 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.
