Minestra di fagioli borlotti – bean soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 carrot(s)
• 1 celery stick
• 1 potato(s)
• 150 g borlotti beans
• 100 g soup noodles, e.g. B. Ditali
• salt and pepper
• some olive oil, virgin
• possibly Parmesan
• possibly chili oil

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 35 minutes

an Italian starter soup

Soak the borlotti beans overnight, drain, and place in a pressure cooker or a large stockpot. Rinse the vegetables and cut them into large pieces and add them to the pressure cooker. In a regular pot, add the vegetables about 20 minutes before the end of the cooking time. Pour in water, close the pressure cooker, and wait on high until the second ring is visible. Then reduce the heat and simmer for 10 minutes. Turn off the stovetop and let the soup evaporate, then open the pressure cooker, puree the soup, and season with salt and pepper. Cook the soup noodles separately according to the package instructions or directly in the pureed soup (if you’re eating the soup right away and don’t want any leftovers). Serve the soup with a drizzle of extra virgin olive oil and, if desired, grated Parmesan or hot pepper oil. Serve with Italian bread. You can vary the soup with different vegetables; zucchini, for example, is a great addition. Instead of the soup noodles, you can also use rice as an ingredient, and the borlotti beans can be replaced with white beans.