ORGANIC CHITARRONI IN BEAN SOUP
Ingredients for 4 people
For the beans:
- 470 g fresh borlotti beans stripped of their skins (corresponds to about 650 grams of whole beans) or equal weight of dried borlotti beans previously soaked in cold water for 12 hours (corresponds to about 260 grams of dried beans)
- 650 milliliters of cold water
For the soup:
- 250 g of Chitarroni BIO Marcozzi di Campofilone.
- One small carrot weighing about 50 grams
- One small celery stalk weighing about 50 grams
- One small fresh spring onion weighing about 25 grams (green part included) or, failing that, equal weight of peeled Tropea red onion
- 1 large sprig of fresh rosemary
- A generous handful between leaves and tender stalks of fresh parsley + 4 small leaves for decoration
- 2.5 tablespoons of mild-flavored extra-virgin olive oil
- 15 g butter
- 2 large fresh or dried bay leaves
- 2 poached garlic cloves, slightly crushed
- Salt to taste
- 800 milliliters of very hot water divided into two servings of 150 and 650 milliliters, respectively
- Freshly ground black pepper to taste q.b.
Preparation
Rinse the beans (fresh and shelled or dried and soaked) under a stream of cold water, after which place them in a large pot along with the 650 milliliters of water.
Bring slowly to a boil over moderate heat, then cook for 20 minutes or until the legumes are soft but still definitely crisp. When done, drain and keep aside.
Scrape the carrot with a small knife and strip the celery stick of its outer filaments, then coarsely chop both together with the spring onion (white and green parts) or red onion.
Finely chop the rosemary needles and parsley.
Pour the oil into a pot, add the butter, then add the chopped vegetables, herbs, bay leaves, garlic and a little salt.
Bring everything to a gentle flame to melt the butter and gently sauté the vegetables for a minute.
Increase the heat slightly, pour in the 150-milliliter dose of hot water intended for the soup, cover, and stew the vegetables for 5 minutes.
Turn the heat up to medium-high, remove the garlic, add the beans and let them stew for a minute, stirring constantly.
Pour in the remaining amount of hot water (650 milliliters), bring to a slight boil, cover, lower the heat and cook for 20 minutes or until the beans are very soft but not flaky.
Blend 1/3 of the preparation in order to make it creamier: if it is excessively brothy, continue cooking for a few minutes with the pot uncovered.
Adjust salt, season with a generous grinding of pepper, stir and keep warm.
Cook the chitarroni in plenty of salted water, let them soften a little, then gently stir them and bring them to the cooking point to your liking.
In the meantime, divide the bean preparation among four bowls or fondines.
Drain the pasta and arrange it in the bowls.
Decorate with the parsley leaves and serve immediately.
Cooking note
Whether they are fresh or dried, the cooking time of the beans may be shorter or longer than indicated: therefore, it is necessary to adjust them accordingly by referring to the consistency they should have, specified in the procedure.
organic chitarroni in bean soup
Ingredients for 4 people
For the beans:
- 470 g fresh borlotti beans stripped of their skins (corresponds to about 650 grams of whole beans) or equal weight of dried borlotti beans previously soaked in cold water for 12 hours (corresponds to about 260 grams of dried beans)
- 650 milliliters of cold water
For the soup:
- 250 g of Chitarroni BIO Marcozzi di Campofilone.
- One small carrot weighing about 50 grams
- One small celery stalk weighing about 50 grams
- One small fresh spring onion weighing about 25 grams (green part included) or, failing that, equal weight of peeled Tropea red onion
- 1 large sprig of fresh rosemary
- A generous handful between leaves and tender stalks of fresh parsley + 4 small leaves for decoration
- 2.5 tablespoons of mild-flavored extra-virgin olive oil
- 15 g butter
- 2 large fresh or dried bay leaves
- 2 poached garlic cloves, slightly crushed
- Salt to taste
- 800 milliliters of very hot water divided into two servings of 150 and 650 milliliters, respectively
- Freshly ground black pepper to taste q.b.
Preparation
Rinse the beans (fresh and shelled or dried and soaked) under a stream of cold water, after which place them in a large pot along with the 650 milliliters of water.
Bring slowly to a boil over moderate heat, then cook for 20 minutes or until the legumes are soft but still definitely crisp. When done, drain and keep aside.
Scrape the carrot with a small knife and strip the celery stick of its outer filaments, then coarsely chop both together with the spring onion (white and green parts) or red onion.
Finely chop the rosemary needles and parsley.
Pour the oil into a pot, add the butter, then add the chopped vegetables, herbs, bay leaves, garlic and a little salt.
Bring everything to a gentle flame to melt the butter and gently sauté the vegetables for a minute.
Increase the heat slightly, pour in the 150-milliliter dose of hot water intended for the soup, cover, and stew the vegetables for 5 minutes.
Turn the heat up to medium-high, remove the garlic, add the beans and let them stew for a minute, stirring constantly.
Pour in the remaining amount of hot water (650 milliliters), bring to a slight boil, cover, lower the heat and cook for 20 minutes or until the beans are very soft but not flaky.
Blend 1/3 of the preparation in order to make it creamier: if it is excessively brothy, continue cooking for a few minutes with the pot uncovered.
Adjust salt, season with a generous grinding of pepper, stir and keep warm.
Cook the chitarroni in plenty of salted water, let them soften a little, then gently stir them and bring them to the cooking point to your liking.
In the meantime, divide the bean preparation among four bowls or fondines.
Drain the pasta and arrange it in the bowls.
Decorate with the parsley leaves and serve immediately.
Cooking note
Whether they are fresh or dried, the cooking time of the beans may be shorter or longer than indicated: therefore, it is necessary to adjust them accordingly by referring to the consistency they should have, specified in the procedure.
