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5 from 2 votes

Borlotti bean soup

Healthy vegan Borlotti bean soup made with fresh beans
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Soup
Cuisine: Greek, Italian
Keyword: Borlotti bean, Fresh beans
Servings: 4 servings
Calories: 345kcal
Author: Mia Kouppa

Equipment

  • 1 large pot
  • 1 medium pot optional

Ingredients

  • 500 grams fresh Borlotti beans shelled See Recipe Note
  • 1 red onion, diced
  • ¼ cup olive oil
  • 1 medium carrot, diced
  • cups water
  • cup tomato sauce or passata
  • 1 tsp salt
  • ½ tsp pepper

Instructions

Prepare your beans

  • If you are using fresh Barlotti beans, remove the beans from the pods until you have 500 grams or approximately 3 cups.
    500 grams fresh Borlotti beans
  • Place your beans in a large pot of water and bring to a boil. Then reduce heat to medium and cook, uncovered, for 15 minutes.
  • While your beans are boiling, in a second large pot heat the olive oil over medium heat and saute the onion for 3 - 5 minutes, until softened. Stir regularly so that your onion does not burn. Add in the carrot and saute for an additional 2 - 3 minutes.
    ¼ cup olive oil, 1 medium carrot, diced, 1 red onion, diced
  • Drain your barlotti beans and add them to the pot containing the onions and carrot. Add the water and tomato sauce and cook, uncovered, for 30 - 40 minutes, or until your beans are tender. Season with salt and pepper and enjoy!
    2¼ cups water, 1¼ cup tomato sauce or passata, 1 tsp salt, ½ tsp pepper

Notes

Using dry beans instead of fresh beans
Use 250 grams of dry borlotti (also known as cranberry or romano beans).  Soak overnight or for at least 12 hours before cooking.

Nutrition

Calories: 345kcal | Carbohydrates: 42g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 633mg | Potassium: 939mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2971IU | Vitamin C: 12mg | Calcium: 95mg | Iron: 4mg