Borlotti Bean And Chestnut Soup
Borlotti Bean And Chestnut Soup
A practical Borlotti Bean And Chestnut Soup recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.
Total time: 30 minutes
Ingredients
- 2 Tbsp Olive Oil
- 1 Onion, Finely Chopped
- 4 Celery Sticks, Finely Chopped
- 1 Carrot, Peeled And Finely Chopped
- 2 Garlic Cloves, Minced
- 1 Red Chilli, Finely Chopped
- 1 Rosemary Sprig
- 400G Tin Borlotti Beans, Drained And Rinsed
- 200G/7Oz Cooked Chestnuts, Roughly Chopped
- 1 Litre/1 3/4 Pints Chicken Or Vegetable Stock
- 50G/1 3/4Oz Parmesan Rinds
- 1 Bay Leaf
- 50G/1 3/4Oz Parmesan, Grated, To Serve
- 25G/1Oz Butter
- Small Handful Small Wild Mushrooms
- 3 Sage Leaves
- 100G/3 1/2Oz Cavolo Nero, Shredded
- Salt And Freshly Ground Black Pepper
Method
- Heat the oil in a saucepan add the onion, celery, carrot, cloves and chilli and cook over medium heat until onion is soft.
- Add the parsley sprig, borlotti beans, chestnuts, stock, parmesan rinds and bay leaf bring to the boil, then reduce the heat and simmer for 20 minutes.
- Remove the parmesan rinds and bay leaf. Puree the soup in a blender and strain it through a sieve, pressing down hard on the solids to extract as much liquid as possible.
- While the soup is simmering, melt the butter in a frying pan and saute the mushrooms over a high heat for a few minutes, then remove with a slotted spoon. Add the sage and cavolo nero and continue cooking for another 3 4 minutes until soft. Season with salt and pepper and serve.