Veneto-style soup of borlotti beans and vegetables (Passato di fagioli borlotti alla Veneta) from Fagioli: The Bean Cuisine of Italy (page 140) by Judith Barrett

  • celery
  • red onions
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute cooked pinto beans or cooked cranberry beans for cooked borlotti beans. See recipe for a vegetarian variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute cooked pinto beans or cooked cranberry beans for cooked borlotti beans. See recipe for a vegetarian variation.

  • kbrooks on July 13, 2024

    Fresh cranberry beans are just now showing up in our farmers' market, so that's what I used to make this. They cook up in about 20 minutes. We like a texture in our soup, so I pureed about 1/3 of the veggies for creaminess and left the rest whole. We used the prosciutto, but fried it crisp and crumbled it on the soup as a garnish.

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