Italian Borlotti Beans Soup (Cranberry Beans soup)

Easy Italian borlotti beans (also called cranberry beans) soup – hearty and delicious meal, simply prepared on the stove.

Today we are making a delicious and simple Italian soup with borlotti beans and handful of vegetables. This soup has its many variations across Italy which is understandable as most families have their own preferences. Typical for Italian cuisine, this soup contains the perfect mix of vegetables and beans for a complete meal. If you like beans be sure to check out my easy Instant pot white beans soup – it can be prepared on the stove as well – with lightly longer cooking hours. Now, back to borlotti beans, let me show you how I make this soup.

BORLOTTI BEANS SOUP – Ingredients & substitutions

  • Borlotti beans – from a can or precooked at home. Substitute with cannellini or kidney beans if needed
  • Onion – spring onion or regular onion
  • Potato – finely chopped
  • Kale – chopped
  • Red bell pepper– chopped
  • Carrot – chopped
  • Olive oil, extra virgin
  • Tomato paste – for taste and color
  • Spices: salt, black pepper, sage, thyme, marjoram, paprika, garlic leaves


How to make Borlotti beans soup

Making Italian borlotti beans soup is easy. Just sauté all vegetables in olive oil, then add remaining ingredients (precooked beans too) and bring to a boil. Simmer until fully cooked on the stove.

What are borlotti beans?

Borlotti beans are a type of legume that is widely consumed in Italy and Portugal. Often times called cranberry beans, these little bean species come in a rainbow of colors. During cooking (or canning) they often use their coloring and fade into light brown.

Similarly to their cousin kidney beans, borlotti beans are used in the preparation of variety of dishes such as soups, stews, salads. Historically speaking cranberry beans are native to Americas. However, a long time ago they were introduced to Europeans. And we’ve never looked back.

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Italian Borlotti beans soup recipe (cranberry beans soup)

Italian Borlotti Beans Soup

The European Dish
Easy Italian Borlotti beans soup (known as cranberry beans) with fresh vegetables and spices. Easy, quick soup recipe from Italian cuisine that could make your day brighter.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine European, Italian
Servings 6 People

Equipment

Ingredients
  

  • 1 can borlotti beans (250g drained beans)
  • 1/2 cup green onion chopped
  • 1/2 cup kale leaves chopped
  • 1 potato, large chopped
  • 1 red bell pepper cut
  • 1 carrot, large chopped
  • 6 tbsp. olive oil extra virgin
  • 2 tbsp. tomato paste
  • 1 liter water (bone broth) or more as needed

Seasoning

  • salt & black pepper to taste
  • 1 tsp. paprika
  • 1 tsp. sage, dried
  • 1 tsp. marjoram dried
  • 1 tbsp. thyme, dried
  • 1 tbsp. garlic leaves, dried

Instructions
 

  • In a large soup pot add 4 tbsp. olive oil and finely chopped vegetables. Sauté for 5 to 10 minutes until vegetables become soft and change color. Stir frequently to prevent from sticking to pot.
  • Add water, drained (or precooked) borlotti beans and spices & seasoning. Bring to a boil and let simmer on the stove until fully cooked.
  • Remove from stove and sprinkle with remaining olive oil (2 tbsp.) and serve. Serve with (stale) bread or freshly baked one.

Notes

  • Cooking time may vary based on your stove top, cooking pan, ect. 
  • Control thickness of soup by adding more/less liquid. 
 
Keyword authentic, quick and easy, stove top, traditional
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