Creamy Borlotti Beans Soup with Farro

Creamy Borlotti Beans Soup with Farro

This cozy soup is made from simple ingredients but full of rich flavor that is hearty and satisfying.

Course Soup

Cuisine Italian, Mediterranean

Prep Time 30

Cook Time 2

Soaking Beans 1

Total Time 1 2 30

Servings Portions

Calories 199kcal

Author Diana Reis

Equipment

Large Pot or Dutch Oven
Immersion Blender (Stick Blender) or Standard Blender

Ingredients

2 Cups Borlotti Beans cleaned and soaked
2 Tablespoons Olive oil
1 Large Carrot chopped
2 Celery Stalks chopped
½ Yellow Onion chopped
2 Cloves Garlic whole
2 Tablespoons Tomato Paste
4 Cups Chicken Broth
4 Cups Water
1 Cup Farro
1 Tablespoon Kosher Salt
1 Teaspoon Black Pepper
½ Teaspoon Red Pepper Flakes
2 Bay Leaves

Instructions

How to Soak Dried Borlotti Beans

Start by cleaning beans. They should be rinsed free of all dirt and damaged beans removed.
In a large bowl, place 2 cups of dry borlotti beans into 6 cups of cold water and let soak overnight.
Drain beans and rinse away any remaining impurities.

How to Make Borlotti Bean and Farro Soup

Heat a soup pot on medium heat. Add olive oil to the pot and then add chopped onions, celery, carrots, and garlic. Sweat (gently cook, no browning) the vegetables until the onions become translucent.
Next, add salt, pepper, red chili flakes, and tomato paste. Stir in and let warm until the tomato paste is starting to caramelize.
Then, add soaked borlotti beans and stir to coat in fat and flavor.
Add chicken broth, and simmer on low heat with the lid on for 35-40 minutes, or until the beans are very soft.
Once the beans have fully softened, use an immersion blender and puree until the soup is very smooth. (A countertop blender can be used. Let soup cool a bit before blending.)
Add farro to the blended soup. Cover and simmer on low for an additional 35-40 minutes, until the farro is plump and tender.
Taste and adjust seasoning to taste.
Serve with a drizzle of extra virgin olive oil and a pinch of flaky sea salt.

Notes

Diana’s Tips for Success

Most of the time preparing this soup is hands off. The beans need to soak overnight and the soup needs to simmer twice for almost 40 minutes. It’s a long preparation, but not difficult to do. Leave yourself plenty of time to let beans and farro soften so that the texture of the soup is smooth and creamy.

What type of Beans are Borlotti Beans?

Borlotti beans belong to the Kidney bean family. They are large and mostly brown with a pink tint. They have a slightly sweet and earthy flavor. They are similar to red kidney beans, cranberry beans, cannellini beans, and pinto beans.

Substitutions

Cranberry Beans: In North America, Cranberry beans may be easier to find than borlotti beans. Like borlotti beans, they are a creamy bean and have a slightly pink color.
Fresh Borlotti Beans: If you are lucky enough to find fresh beans, they make a lovely soup. The plump beans will need to be shelled and rinsed before cooking. Soaking is not necessary.
Canned Beans: Buying canned beans can offer a lot of convenience and time savings. To use canned simple drain and rinse before adding them to the soup.
Vegetable Broth: Keep this dish vegetarian by substituting vegetable broth.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days.

This soup can be portioned and frozen in a freezer safe container for up to 3 months.

To reheat, place the desired portion in a small pot on the stove and warm on low heat, stirring intermittently until the soup begins to simmer. You may add a little water or broth to thin soup if it has become too thick.

Place a small portion in a microwave safe bowl and heat on high for 30 seconds at a time. Stir in between intervals, and heat until the soup is hot all the way through.

Nutrition