Preparation
- 250 g dried borlotti beans
- 3 medium-sized potatoes
- 80 g smoked bacon
- 1 carrot
- 1 white onion
- 1 celery stalk
- 4 sage leaves
- 1 bunch of parsley
- 1 garlic clove
- 30 g Il Cavallino Special Edition extra virgin olive oil
- Salt to taste
- Black pepper to taste
For garnish
- Grated Grana Padano PDO cheese to taste
- 10 g Il Cavallino Special Edition extra virgin olive oil
To make this tasty soup, start by soaking the dried borlotti beans in cold water for 10-12 hours (skip this step if using fresh beans). Then, cook them in salted water for 15 minutes in a pressure cooker or 40 minutes in a regular pot, adding carrot and celery if desired. After cooking, drain them, reserving the liquid.
Finely chop the onion, carrot, and celery. Peel and dice the potatoes, and chop half of the smoked bacon. In a pot, heat the olive oil with garlic, the chopped vegetables, and a few sage leaves. Let them soften, then add the chopped bacon and the cubed bacon. Once the bacon is browned, add the potatoes and let them brown.
Pour in a few ladles of the bean cooking water and cook over medium heat for about 10 minutes, until the potatoes are soft. Adjust salt and pepper, and remove the garlic if desired. Add the cooked beans and let the flavors meld for a couple of minutes.
Blend half of the soup and combine it with the rest to achieve a creamy consistency. Sprinkle with freshly chopped parsley and serve the soup hot, accompanied by grated Grana Padano cheese and a drizzle of extra virgin olive oil.
