Italian cuisine · Soups & Stews

Friulian Bean and Chestnut Soup

Friulian stew of borlotti beans and chestnuts with bay leaf, stirred creamy and finished with olive oil.

Ingredients · for 4 servings

• 250 g borlotti beans (canned, drained)
• 300 g chestnuts (pre-cooked, peeled)
• 1 onion
• 1 carrot
• 1 stalk celery
• 2 cloves garlic
• 2 bay leaves
• 1 tbsp tomato paste
• 1.2 l vegetable stock
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Finely dice the onion, carrot and celery, chop the garlic and halve the chestnuts.
2. Heat 4 tbsp olive oil in a heavy pot and sweat the diced vegetables with the garlic over low heat for 10 min. until soft and lightly glossy.
3. Add the tomato paste and fry for 1 min., then stir in the bay leaves and two-thirds of the beans.
4. Pour in the hot stock and simmer covered for 30 min. so the beans release their starch and the liquid thickens.
5. Remove the bay leaves, coarsely purée the soup, add the remaining beans and the chestnuts and cook uncovered for a further 25 min. until the chestnuts are soft and start to break down; season with salt and pepper.
6. Let rest for 10 min., ladle into deep bowls and drizzle each portion generously with the remaining olive oil.