Borlotti Bean Soup with Ditalini
(from kylerhea’s recipe box)
Tip: Also called cranberry beans. May substitute navy beans or pinto beans.
Wine pairing: red
Source: Barilla website: www.barillaus.com
Prep time: 15 minutes
Cook time: 120 minutes
Serves 4 people
Categories: SOUPS
Ingredients
- 1 pound Dried borlotti beans*, soaked for 12 hours
- 2 Tbs Extra virgin olive oil
- 5 cloves Garlic
- 1/2 cup Fresh parsley, chopped
- 8 ounces Bacon
- to taste alt
- to taste Freshly ground black pepper
- 2 Tbspaste
- 1-1/2 cups BARILLA Ditalini
Directions
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PROCESS bacon in food processor until finely chopped.
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HEAT 1 tablespoon olive oil in a large pot. Add bacon and sauté until golden.
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ADD beans; cover with water. Simmer 40-60 minutes or until tender.
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HEAT olive oil in a large skillet. Add garlic and parsley. Sauté until garlic is golden.
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ADD tomato paste and two cups of water; simmer for 10-15 minutes and season with salt and black pepper.
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PROCESS half of the beans in the blender with some of the cooking water. Set aside.
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ADD pasta to soup pot. Add more water if necessary. Simmer 6-8 minutes longer.
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COMBINE all remaining ingredients in pot. Allow to rest for 15 minutes before serving.