Borlotti beans, AKA "Roman Beans", are a variety of cranberry bean grown in Italy to have a thicker skin. These beans are typically used in Italian and Portuguese cooking.
We love this product and we know you will to, why not try this easy soup recipe and let us know how you go!
Borlotti Bean and Vegetable Soup Recipe:
Ingredients:
1 cup dried borlotti beans
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the diced carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the diced tomatoes (with their juices), borlotti beans, vegetable broth, and dried thyme. Bring the soup to a simmer.
Reduce the heat to low, cover the pot, and let the soup simmer for about 30-40 minutes, or until the vegetables and beans are tender.
Season the soup with salt and pepper to taste.
Serve the soup hot, garnished with fresh parsley if desired.
This hearty borlotti bean and vegetable soup is not only delicious but also packed with fibre, protein, and essential nutrients. Enjoy it as a comforting meal on a chilly day, paired with crusty bread or a side salad for a complete and satisfying dish.
Nutritional information:
(Typical analysis Per 100g)
Energy - 547.4 KJ
Calories 156.0
Protein - 7.7g
Fat, total - 0.8g
Fat, saturated - 0g
Carbohydrate - 22.3g
Sugars - 0.8g
Sodium - 307.7mg
Ingredients:
Borlotti beans, water, salt.
Allergens:
Packaged in a facility that processes peanuts, wheat and milk products
Storage:
Store item in an airtight container in a cool dry place.
Shelf Life:
Up to 12 months if stored correctly. See label for Best Before date.
