Borlotti beans are probably my favourite soup bean. They have a wonderful earthy taste, reminiscent of chestnuts. They make a superb base for a chunky soup, and their gentle and savoury flavour is a perfect complement to really good olive oil.
This is a very basic recipe, adapted from a friend's. She is from Piedmont. This is simple warming stuff, and extremely comforting.
For two starving friends, with crusty bread, cheeses, and a salad, or four people as part of a bigger meal.
250g borlotti beans, soaked for 24 hours
Drain the beans, place in a suitable pan, and fill with fresh water, to cover the beans by at least 7cm. Bring to a boil. Cook for ten minutes at a boil, skim, and then reduce to a slow simmer. Depending on how old the beans might be, the cooking time will vary. The beans should be tender, but not mushy.
In a large and heavy pan, put the following:
100g pancetta, coarsely chopped
Two onions, finely chopped
Five sticks of celery, finely chopped
Four cloves of garlic, sliced paper thin, and crushed to a paste
Olive oil, approx one small wine glass full
On a very, very low flame, soften the above, with a lid on the pan, without frying. Be careful. Things should just gently cook in their own juices until the flavours become sweet and mellow. After about forty minutes you should have a soft and rich base for the soup, sitting in moist and gently golden juices.
Add the cooked and drained beans to the pan, a liter of water, and a large bunch of flat leaf parsely. Simmer very slowly for another thirty minutes. Add more water if necessary. Salt to taste just before serving.
Serve in big plates, so the stock can spill out around the pile of beans and vegetables in the centre. Add a generous glug of your best oil, a good grind of black pepper, and some grated parmesan for your guests to help themselves.
