This 20 minute Tuscan Borlotti Bean Soup is a quick and healthy taste of Italy.
Disclaimer: Cirio sent me these products to review – all opinions are my own.
Italian cuisine
Italian cuisine is based on the country’s fresh seasonal and excellent quality produce, while incorporating simple cooking techniques to create a perfect a dish.
Using just a few ingredients at a time, Italian cooks have an excellent understanding of which flavours work well together.
Years ago, when I lived in Italy, my friends and I loved travelling round the country, sampling the countless culinary specialities of various towns and cities, based on the regional produce. For example, the best coffee and pizza is in Naples because of the excellent volcanic water in the region. Dishes would also change according to season, so this was an activity we never tired of.
I have never had such delicious oranges as those in Sicily, or the famous lemons of Amalfi, the sweetest pears and figs from my aunt’s garden in Tuscany…
Preparing Italian food outside of Italy
Outside of Italy, without access to the same fantastic fresh ingredients, it is often difficult to replicate the amazing flavours of Italian cuisine.
I was thrilled when one of my favourite brands, Cirio, sent me a parcel of some of their products to review.
Cirio’s products succeed in preserving the freshness of some of Italy’s fine ingredients, bringing the delicious taste of Italy into our kitchens.
I often use their tinned tomatoes as the quality is so good that very little effort is required to make a fabulous and tasty Tomato Sauce.
Raw or tinned beans
Cirio sent me two types of tinned beans: borlotti (cranberry beans) and cannellini (white beans).
My mother is from Florence, and the Florentines have many delicious recipes using beans. Not only are they simple and cheap ingredients, but beans are incredibly tasty and high in nutritional value.
However, cooking with dried beans is always time-consuming, allowing for soaking and lengthy cooking times, so these cans of steamed and ready to eat beans are ideal to make a perfect Tuscan Borlotti Bean Soup.
Why we love it
For this bean soup, I used the Cirio Borlotti beans. The texture of their beans is perfect and they have a delicious, delicate taste.
As there are no preservatives in these cans of beans, I would never drain or wash them, rather I use the bean liquid (aquafaba) which is just slightly salty, starchy water. It gives an added bean flavour to the soup and makes it even more rich and creamy.
I also used a small amount of Cirio’s rich and flavoursome tomato purée.
Helpful tips
- The base of the soup is a soffritto which is softened (not sautéed) till slightly golden on a low heat
- Salt is added to draw the moisture from the vegetables
- Mix in the sage leaves to help release their flavour (See Tips for Storing Herbs to ensure you always have herbs on hand)
- Do not discard the aquafaba/bean water (this is important) as it will add flavour
- Cook the soup slowly on low heat to release the flavours
- Stir in the tomato paste and after 2 minutes turn off the heat.
- Serve with a swirl of olive oil and a grating of Parmesan cheese
Serve
Serve at room temperature or slightly warm with a shaving of Parmesan cheese.
Store
Store in the fridge for up to 3 days.
More Soup recipes
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Recipe
Tuscan Borlotti Bean Soup
Ingredients
- olive oil 1 tablespoon
- celery - diced small 1 stalk
- carrot - diced small 1 medium
- onion - diced small 1 medium
- sage leaves 2
- Cirio Borlotti beans - drain beans and reserve their liquid 2 150 grams/5 ounce can
- Cirio tomato paste 1 teaspoon
- salt and pepper - to taste
- Parmesan cheese - to garnish
- olive oil - to garnish
Instructions
- In a medium pan, on low to medium heat, sweat the soffritto of diced celery, carrot and onion.
- Sprinkle with a pinch of salt, then cover and allow to cook till soft and slightly golden.
- Add the sage leaves and mix, then set aside ⅓ of the drained beans and add the rest to the pan.
- Stir for a minute or two to heat through and blend.
- Add the bean liquid and the rest of the beans. Bring to a boil, then quickly reduce heat to low and allow to cook for 10 minutes.
- Stir in the tomato paste and after 2 minutes, turn off the heat.
- Adjust seasonings to your taste. Serve with a swirl of olive oil and a grating of Parmesan cheese.
Notes
- The base of the soup is a soffritto which is softened (not sautéed) till slightly golden on a low heat
- Salt is added to draw the moisture from the vegetables
- Mix in the sage leaves to help release their flavour (See Tips for Storing Herbs to ensure you always have herbs on hand)
- Do not discard the aquafaba/bean water (this is important) as it will add flavour
- Cook the soup slowly on low heat to release the flavours
- Stir in the tomato paste and after 2 minutes turn off the heat.
- Serve with a swirl of olive oil and a grating of Parmesan cheese
ADD NOTES
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Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Zoe says
Is there anything you can use instead of sage to flavour?
Nicole Shroff says
Hi Zoe, Yes you could use rosemary or just chopped parsley.
ALI says
This soup looks like a perfect pantry meal. I love seasonal ingredients as well so a modification at the end of summer may be in order for the abundace of tomatoes I will have!
April says
Love love love bean soup. Actually, I love anything with beans. It’s crazy because I hated beans as a kid. I was foolish kid. I didn’t know what I was missing. Your soup sounds delicious!
Anne Murphy says
I love all kinds of bean soups!
I haven’t seen borlotti beans in cans. I like to cook dried beans – but I always have a few cans on hand, as backup, so I have to look for these, for variety!
Lynn | The Road to Honey says
The Mr. and I went to Italy a couple of months back and the food was definitely one of the high points. . .which is saying a lot because Italy is truly a beautiful country with beautiful sites and equally beautiful people. You are so lucky to have had the chance to travel around it for an extended period and experience all it has to offer. This soup looks delicious and is definitely making me crave Italy once again.
Aish says
I love soups and salads with beans in them. My most favorite salad is beans and chicken salad. Your recipe looks yum
Gloria Duggan says
Tuscany is on my list of places to visit. The food is fantastic. What a great little collection of tasty things to try in that box. This soup is just what I need on this terrible rainy weekend.
eileenbakingsense says
I love cooking with beans. This looks like a hearty and tasty soup. Perfect for a healthy and easy dinner!
The FoodOlic says
Italian food is such a favorite of mine! Simple yet full on flavor! THis bean soup with sage surely looks delicious! Going to look out for those products. Thanks for sharing!
John says
Can you freeze can Borlotti beans
Nicole Shroff says
Yes you can freeze canned borlotti beans. Add some of the bean liquid and they should last up to 6 months. This Borlotti soup also freezes well.
Sarah James @ Tales From The Kitchen Shed says
What a delicious soup and a gorgeous colour too. I love to use Cirio tomatoes in my cooking, I think it’s time to try their Borlotti beans.
Nicole says
Thank you Sarah, and I’m sure you will love them
Danielle says
I’ve never heard of borlotti beans. Is there a good substitute if we are unable to find them?
Nicole says
Chickpeas or cannellini (white beans) would work well.
Mare Mosso says
This is a delicious soup, esy to make and very satisfying! I will make it again.
Nicole says
Thanks Mare Mosso
Corina says
I love Cirio products – I use their tomatoes all the time and this soup sounds delicious! It’s definitely the kind of recipe we’d enjoy here!
Nicole says
Their beans are so tasty, they make a wonderful soup.
Nicole says
I am so excited to try this soup! I love Italian bean soups and I don’t think I’ve ever had one like this before. Yummy!
Nicole says
I’m sure you will love it 🙂