Zuppa di Borlotti - Valle del Crati

An ideal soup to enjoy when it is cold outside and we need to warm up with a good dish!

Borlotti Soup is perfect for both lunch and dinner, accompanied by toasted bread croutons with evo oil; for the more daring, we recommend adding a few teaspoons of chopped chilli pepper to taste: the warming effect is guaranteed! 


· 489 g canned borlotti beans

· 1 sage leaf

· ½ small white onion

· 1 small carrot

· ½ clove of garlic, peeled

· 150 ml vegetable stock

· 2 tbsp tomato sauce Pomodorossa

· Olive oil to taste 


First of all we finely chop the onion then wilt it in a saucepan with a little oil, garlic and sage.

In the meantime, we peel and chop the carrot and add it to the onion and garlic.

Now we drain and rinse the tinned borlotti pasta well then add it to the saucepan.

Now remove the garlic and pour in the vegetable stock and tomato sauce.

We cook with a lid on a low flame until the carrots and borlotti have softened, then serve with a drizzle of olive oil.