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Pasta e Fagioli Borlotti di Lamon



Photo by Alessandra Zecchini©

At present I am in Feltre, near Lamon, the home of the most famous Borlotti Beans. There are many ways of making this soup, the important thing is to use good beans.
Soak the beans overnight, then rinse and cook with plenty of water, salt, one carrot, one garlic clove, a celery stick and a bay leaf.

When the beans are cooked blend half of them with the carrot and celery. Discard the bay leaf.
Put the blended beans back with the rest of the beans and soup. Add the pasta (vegetarian can use egg pasta) and some fresh sage leaves. Simmer until the pasta is cooked.

Separately fry a finely sliced onion with olive oil and add to the soup (this step is optional).

Serve the soup with a drop of extra virgin olive oil and freshly ground black pepper.

If you like add some parmesan cheese.


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Comments

  1. DailyChefJuly 26, 2010 at 1:03 PM

    Looks delicious!

    ReplyDelete
  2. AlessandraJuly 26, 2010 at 7:37 PM

    Thanks Chef :-)

    ReplyDelete
  3. Jayanthy KumaranJuly 26, 2010 at 10:31 PM

    ohhhhhhhhh, this looks simply splendid...I want to devour it right now dear

    ReplyDelete
  4. FaithJuly 27, 2010 at 10:12 AM

    This looks like a fantastic dish! Delicious!

    ReplyDelete
  5. JoJuly 27, 2010 at 7:29 PM

    Very nice, I love everything with beans, and this one looks particularly inviting!

    ReplyDelete
  6. Sushma MallyaJuly 28, 2010 at 3:46 AM

    Looks delicious and simple too

    ReplyDelete
  7. AlessandraJuly 29, 2010 at 8:29 AM

    Yes, ever so simple! :-)

    ReplyDelete
  8. Rosa's Yummy YumsJuly 31, 2010 at 12:37 PM

    That dish looks so delicious! I like that combination.

    Cheers,

    Rosa

    ReplyDelete

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