4 Servings

Soak the borlotti and cannellini beans separately in cold water overnight. The next day, drain the beans. Put them in a saucepan and cook the beans in cold,unsalted water until tender. Heat 4 pints (2 liters) of water in a saucepan. In another saucepan, heat half of the oil, add the vegetables, and cook, stirring, 4-5 minutes. Then pour in the boiling water, bring to a boil, lower the heat and simmer for at least an hour, adding the drained beans toward the end of the cooking. Season with salt, if necessary, and sprinkle with parsley. Ladle the soup into bowls, and drizzle with the remaining olive oil, a piece of Parmigiano-Reggiano rind to taste, and serve hot.


3 oz. (90 g) leeks, trimmed and diced
2 1/2 oz. (70 g) celery, diced
7 oz. (200 g) potatoes, peeled and
5 oz. (150 g) zucchini, diced
3 oz. (80 g) carrots, peeled and diced
3 1/2 oz. (100 g) pumpkin, trimmed,
seeded, and diced
3 1/2 oz. (100 g) dried borlotti beans
3 1/2 oz. (100 g) dried cannellini beans
3 1/2 oz. (100 g) savoy cabbage, sliced
3 1/2 oz. (100 g) green beans, diced
1 bunch fresh parsley
1/3 cup (80 ml) extra-virgin olive oil
4 1/4 pints (2 l) water
Parmigiano-Reggiano rind, as needed

About The Author

Related Posts

Leave a Reply

Your email address will not be published.