Borlotti bean soup from Recipes from Milan and Lombardy by Slow Food
Soak the beans overnight. The next morning, drain them and boil for 1 hour with the bay leaf. Remove from the heat and drain, reserving about 150 ml of the cooking liquid. Puree around three-quarte...
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Ingredients
- 1 rosemary sprig
- 1 celery stalk
- extra-virgin olive oil
- 1 onion
- salt
- pepper
- 4 thin slices of oat or other wholemeal bread
- 1 small Savoy cabbage
- 1 bay leaf
- 1 carrot
- 1 bunch of chard
- 300 g dried borlotti beans
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