Creamy Borlotti Bean Soup – Easy Italian Bean Soup

This creamy borlotti bean soup is one of those simple, comforting dishes that prove you don't need expensive ingredients to make something delicious.

It's a recipe that has been part of my life since I was very young, one of my mum's signature dishes. In our family, we always made it with borlotti beans, although over the years I've also developed a chickpea version.

The ingredients are humble: canned borlotti beans, garlic, olive oil and a little prosciutto for extra flavour. The result is a thick, savoury soup that is wonderfully satisfying, especially on a chilly autumn or winter day.

It's also incredibly easy to make. Most of the work is done by an immersion blender, and because the beans are already cooked, the soup is ready in very little time.

You can serve it as a smooth, creamy bean soup, leaving some whole beans for texture, or add short pasta to turn it into a heartier Italian-style pasta e fagioli. Finish with plenty of freshly grated Parmesan and, if you like, a little rosemary or chopped parsley.

Another advantage? This soup can be made a day ahead. In fact, I think it tastes even better the following day, once the flavours have had time to develop.

Creamy Borlotti Bean Soup

Yield: 4 servings
Preparation time: 10 minutes
Resting time: None
Cooking time: 10–15 minutes, approximately

Ingredients

• 1 garlic clove

• 4 tablespoons olive oil

• 3 × 400 g cans cooked borlotti beans, including their liquid

• A small piece of prosciutto end, or 2 slices of cured ham

• Salt and freshly ground black pepper, to taste

• Freshly grated Parmesan, to serve

Optional additions

• 30–40 g short pasta per person

• 1–2 glasses of water, if adding pasta

• A few rosemary needles or a handful of chopped parsley

Method

1. Heat the olive oil in a large saucepan. Add the garlic clove and cook until lightly golden, taking care not to burn it.

2. Remove the garlic. Finely chop the prosciutto and add it to the flavoured oil. Cook for a few minutes until fragrant.

3. Add two cans of borlotti beans, including their liquid. Stir, then blend with an immersion blender until smooth.

4. Add the third can of beans, again including the liquid. Stir well, leaving these beans whole for a more interesting texture. If you prefer a completely smooth soup, blend everything together.

5. Simmer gently until the soup comes to a boil and is thoroughly heated. Since the beans are already cooked, it only needs a short cooking time.

6. Taste before seasoning with salt and pepper. The prosciutto can already be quite salty, so you may not need much additional salt.

7. Serve hot with plenty of freshly grated Parmesan. Add a little chopped parsley or rosemary if you like.

To make it a pasta and bean soup

If you'd rather serve it as a heartier pasta e fagioli, add one or two glasses of water to the saucepan. Bring the soup to a boil, add approximately 30–40 g of short pasta per person and cook according to the pasta's instructions, stirring occasionally. Add a little more hot water if the soup becomes too thick.

Storage

You can prepare this soup a day ahead and keep it in the refrigerator in an airtight container. Reheat gently on the stove, adding a splash of water if necessary to loosen the consistency. If you've added pasta, it will absorb some of the liquid as it stands, so you may need extra water when reheating.

Tips

• Keep the bean liquid. It contributes to the body and flavour of the soup.

• Season at the end. Prosciutto and Parmesan both add saltiness.

• Choose your texture. Blend two cans and leave the third whole for a creamy soup with a little bite.

• Make it your own. Rosemary and parsley are both good additions, while short pasta turns it into a more substantial meal.

This is inexpensive, uncomplicated home cooking at its best: a family recipe made with pantry staples and ready to bring a little warmth to the table.