Zuppa di cannellini piccante - Valle del Crati

Low in fat and high in fibre and protein, pulses are the ideal ingredient to introduce into our diet.

In this recipe, we have used cannellini beans, which have a very delicate flavour, but you can also use borlotti beans or chickpeas if you prefer. The recipe includes a generous dose of hot chilli pepper, which makes this soup really tasty; for those who don't like it, it can easily be omitted. 

Ingredients x 4 persons

- 400 g cannellini beans in a tin

- 200 ml of tomato sauce Pomodorossa

- 2 tablespoons of EVO oil

- 1 carrot

- 1 onion

- 1 celery stalk

- 1 sage leaf

- 1 tuft of parsley

- chopped chilli pepper

- salt and pepper to taste 


Drain the beans from their vegetation liquid, wash them well under water and keep them aside. In a blender, put the onion, carrot, celery, parsley and sage and chop finely.

In a frying pan, heat the oil with the chopped vegetables and spices and brown well. Add the beans and after a few minutes the tomato sauce. Add salt and pepper to taste and continue cooking for about 20 minutes (if it is dry, add half a glass of hot water or vegetable stock). In the last 5 minutes of cooking, add a generous teaspoon of chopped chilli pepper.  

To accompany the soup you can prepare slices of bread and toast them for 10 minutes in a hot oven at 180°. 

 Serve the soup hot in earthenware bowls and enjoy!