ZUPPA CO BORLOTTI FRESCHI, POMODORI E PEPERONCINI DOLCI or SOUP WITH FRESH BORLOTTI BEANS, TOMATOES AND SWEET CHILIES

fresh borlotti beans

The heat is on. Now it is hot and you can only do things outdoors in the morning and the late afternoon-evening. I both love it and hate it, I like the warmth in itself but I hate the humidity here. And then we have the water problem that makes itself felt every summer; the water deposit is not large enough for this tiny village anymore, there are so many new households here now that the natural spring can’t provide us with all the water we need. And no one wants to give up their land in order to add another spring so here we are with water being transported here every two days. Last summer there was this big quarrel here and I predict a new one this year. I’m just happy that we don’t own any land and that we live slightly separated from the rest of the houses!

borlotti-soup4

As for today’s recipe I admit, it’s not really the right season for a bean soup but it’s only now that you can get fresh beans and this particular type of sweet chilies so I just couldn’t resist to make a nice bean soup yesterday! You can of course substitute the fresh beans with some dried ones but then both the weight and the cooking time changes.



ZUPPA CO BORLOTTI FRESCHI, POMODORI E PEPERONCINI DOLCI or SOUP WITH FRESH BORLOTTI BEANS, TOMATOES AND SWEET CHILIES
2 servings

500 g unshelled borlotti beans
15 cherry tomatoes or the equivalent of some other type of tomatoes
6 small sweet chilies
1/ stalk of celery
½ small onion
1 dried peperoncino
½ -1 clove of garlic
Slices of bread
Salt
Olive oil

– Shell the borlotti beans and boil them in salted water for 15 minutes
– Chop the tomatoes coarsely and put them in a pan with some oil.
– When the tomatoes are liquidizing, you add the beans and some of the water. Let it simmer for at least 25 minutes, if it gets too dry you add some more water. Check on salt and sugar and add whatever is needed.
– While the soup is simmering you chop the celery, the garlic and the onion. Divide the sweet chilies if they are too big.
– Sauté celery, onion and the garlic together with the crumbled peperoncino in some olive oil in a skillet.
– After a couple of minutes you add the chilies and go on cooking. I like mine to be a bit al dente, maybe you want them softer.
– When they are ready, take them out of the skillet and put them on a plate. Be careful to leave the oil in the skillet because you need it for the next move.
– Fry the slices of bread on both sides until they are golden and crispy.
– Put the bread into the soup bowls, add the soup and put the sweet chilies on top.
– Enjoy!

borlotti-soup1

L