It’s certainly soup season round these parts! I wanted something that really highlighted winter veggies and this porcini and borlotti bean soup definitely hits the mark. Easy to make with just a little pre-preparation required. Most importantly it’s delicious too!
I tweaked a recipe from Good Food
- 1 cup dried borlotti beans
- Medium brown onion
- 3 ribs celery
- Half small cabbage
- 2tbs oil
- 50ml white wine
- 1.2 litres vegetable stock
- 1 bay leaf
- 20g dried porcini mushroom pieces
- Parmesan or similar hard cheese
- Fresh parsley
- Soak the borlotti beans according to package instructions (mine required 6-8 hours)
- When ready to cook, dice the onion and slice the celery and set aside
- Thinly shred the cabbage and set aside
- Heat the oil in a large pot and cook the onion and celery until softened
- Add the wine and cook until evaporated
- Add the stock, bay leaf, porcini and borlotti beans and simmer for 25-30 minutes, until the beans are softened
- Add the cabbage and cook until warmed through
- Remove the bay leaf then spoon into serving bowls
- Top with grated cheese, fresh parsley and season with salt and pepper
And there you have it! This porcini and borlotti bean soup is pretty different to the soups I normally make but it’s just as delicious! The beans add a deliciously nutty flavour and help bulk out this soup to be perfect for a lunch or light dinner. I love the flavour of the porcini as well – it’s such as great way to make a soup base!
If you haven’t soaked your borlotti beans overnight you can just cook the soup for longer (it may take up to 45-60 minutes) until the beans are nice and soft. If you want to keep this porcini and borlotti bean soup dairy free then sprinkling some hemp seeds and nutritional yeast on top should help provide some of that delicious flavour instead!