Borlotti Bean And Chestnut Soup
Recipe rating
4.78 out of 5 based on 1617 reviews
Description
Delicious Borlotti Bean And Chestnut Soup using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 30 min. Enjoy!
Raw Ingredients
Oil Onion Celery Sticks Carrot Cloves Chilli Sprig Tin Borlotti Beans Chestnuts Pints Chicken Stock Parmesan Rinds Bay Leaf Parmesan Butter Handful Mushrooms Sage Leaves Cavolo Nero Salt Ground Pepper
Ingredients With Quantity
- 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
Directions
- 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.
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