Borlotti Bean and Parmesan Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
A Donna Hay recipe - prep time does not include soaking beans. Ingredients:
2 tablespoons olive oil |
4 cloves garlic, sliced |
100 g speck, chopped |
200 g potatoes, peeled and chopped |
5 g dried porcini mushrooms, soaked and chopped |
6 sage leaves |
125 ml white wine |
500 g dried borlotti beans, soaked |
2 liters water |
3 cups chicken stock |
200 g parpadelle noodles, cooked |
parmesan cheese, to serve |
Directions:
1. Heat oil in large saucepan.
2. Add garlic, speck, potato, mushrooms and sage, cook 4 minutes.
3. Add wine, cook another minute then add beans and water.
4. Simmer one hour then process in food processor.
5. Return to pot, add stock, cook 10 minutes.
6. Place noodles in base of serving bowls, spoon soup over top.
7. Sprinkle generously with parmesan cheese.
|
|