Hearty Potato and Borlotti Bean Soup with Smoked Pancetta

Recipe Name: Zuppa di Patate e Borlotti (Potato and Borlotti Bean Soup)
Category: First Courses
Servings: 4

Ingredients

Instructions

1. Soak the Borlotti Beans
   Begin by soaking the dried Borlotti beans in cold water for about 10 to 12 hours. If you are using fresh Borlotti beans, you can skip this step. Once soaked, drain the beans and transfer them to a pressure cooker. Add enough salted water to cover the beans and cook them for about 15 minutes. Alternatively, cook the beans in a regular pot with salted water for approximately 40 minutes, until tender. Once cooked, drain the beans, but make sure to reserve the cooking water.

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2. Prepare the Vegetables and Aromatics
   While the beans are soaking or cooking, peel and chop the onion, carrot, and celery into small pieces. Set them aside. In a large saucepan, heat the olive oil over medium heat. Add the garlic clove, crushed lightly with the side of a knife, along with the chopped onion, carrot, celery, and sage leaves. Sauté the mixture for about 5-7 minutes, until the vegetables begin to soften and release their flavors.

3. Cook the Pancetta
   Once the vegetables are softened, add the smoked pancetta, which should be chopped into small pieces. Continue cooking, stirring frequently, until the pancetta becomes golden and slightly crispy. This will add a lovely depth of flavor to the soup.

4. Add the Potatoes and Season
   Next, add the cubed potatoes to the pot. Stir well to coat the potatoes in the oil and flavors from the pancetta and vegetables. Season with salt and pepper according to your taste preferences. If you’d like, you can remove the garlic clove at this point, as it would have infused the oil with its aroma.

5. Simmer the Soup
   Pour the reserved cooking water from the beans into the pot along with the cooked Borlotti beans. Stir the ingredients together, and add enough additional water to cover the vegetables and beans by about an inch. Bring the soup to a gentle simmer. Let it cook for 25-30 minutes, or until the potatoes are fully cooked and tender. You can mash a few of the potatoes in the soup to thicken it slightly, if desired.

6. Finish the Soup
   Once the soup is ready, taste it and adjust the seasoning with more salt and pepper, if needed. Sprinkle in some fresh parsley for a burst of color and freshness. Serve the soup hot, topped with a generous sprinkle of grated Grana Padano cheese for a rich, savory finish. Drizzle a little extra virgin olive oil on top for added richness.

7. Serve
   Ladle the hearty and flavorful potato and Borlotti bean soup into bowls. Serve it warm, ideally with a slice of rustic bread to soak up the delicious broth. This comforting dish is perfect for chilly evenings, offering a perfect blend of textures and savory flavors.

Nutritional Information (per serving)

This comforting Zuppa di Patate e Borlotti is a hearty Italian soup that perfectly combines the creamy texture of potatoes with the rich flavor of Borlotti beans and smoked pancetta. Ideal for a cozy family meal, this dish is easy to prepare yet full of flavors. The balance of savory pancetta, fresh vegetables, and a hint of sage creates a soup that’s as satisfying as it is delicious.