BORLOTTI BEAN AND PARMESAN SOUP
Make and share this Borlotti Bean and Parmesan Soup recipe from Food.com.
Provided by katew
Categories Egg Free
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan.
- Add garlic, speck, potato, mushrooms and sage, cook 4 minutes.
- Add wine, cook another minute then add beans and water.
- Simmer one hour then process in food processor.
- Return to pot, add stock, cook 10 minutes.
- Place noodles in base of serving bowls, spoon soup over top.
- Sprinkle generously with parmesan cheese.
Nutrition Facts : Calories 1006.7, Fat 24.3, SaturatedFat 6.3, Cholesterol 64.4, Sodium 508.6, Carbohydrate 147.5, Fiber 35, Sugar 5.3, Protein 48.3
ITALIAN BORLOTTI BEAN, PUMPKIN & FARRO SOUP
Warm up on chilly evenings with this hearty, healthy bean & pumpkin soup. Serve this low-calorie meal with a chunk of fresh bread for dunking
Provided by Diana Henry
Categories Lunch, Main course, Soup
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, pumpkin or squash and carrot and cook until the vegetables have some colour. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.
- Add the garlic and cook for another couple of mins, then add the tomato purée, stock, mixed grains, parmesan rinds, if using, and some seasoning. Simmer for about 15 mins (or until the grains are cooked), adding the beans for the final 5 mins. In the last few mins, add the spinach, then taste for seasoning.
- If you want to use sage, fry the leaves whole in a little olive oil before adding to the soup. If you prefer to use parsley, you can just add it directly to the soup. Serve with shavings of parmesan and a drizzle of extra virgin olive oil on top of each bowlful. Remove the parmesan rinds and serve.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium
TAGLIATA & BORLOTTI BEANS
Try a simple midweek version of tagliata, an Italian dish of sliced steak, peppery rocket leaves and shaved parmesan. It takes just 20 minutes to make
Provided by Esther Clark
Categories Dinner, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Put the parsley, basil, garlic, olive oil and 1 tbsp water in the small bowl of a food processor and whizz until the herbs are finely chopped. Transfer to a bowl, stir through the vinegar and season to taste.
- Season the steak generously. Heat a griddle pan or non-stick frying pan over a high heat. Drizzle a little extra oil over the steak and fry for 5 mins, turning every minute. Put on a plate, cover and leave for about 5 mins to rest.
- Toss the beans, rocket and cherry tomatoes in the herb mixture. Slice the steak into strips. Divide the salad between two plates, top with the steak and scatter over the shaved parmesan, if you like.
Nutrition Facts : Calories 506 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 37 grams protein, Sodium 0.3 milligram of sodium
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