Italian
Autumn Bean Soup
by Chef in Camicia · 306K subscribers on YouTube
A hearty autumn bean soup with chestnuts, guanciale, and potatoes, perfect for cold evenings. One-pot comfort food.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 2
- Difficulty
- easy
Ingredients
15 items- Olive OilAbundant
- CeleryA stalk
- CarrotOne
- OnionA small piece
- 1 pcsGarlicClove
- RosemaryA sprig
- 1 pcsBay LeavesLeaf
- 100 gGuanciale
- 150 gPotatoes
- 250 gFagioli Borlotti FreschiAlready shelled
- San Marzano TomatoesA couple, peeled
- 250 gCastagne LesseBoiled
- BreadFor crostini
- Salt(optional) — To taste
- Pepper(optional) — To taste
Method
- Prepare a soffritto with abundant olive oil, chopped celery, carrot, onion, a clove of garlic, rosemary, and bay leaf in a pan.
- Cut the guanciale into small strips and add to the soffritto, stirring gently.
- Peel the potatoes and cut them into small cubes, then add to the pan.
- Shell the fresh borlotti beans and add them to the pan after removing the garlic and herbs.
- Crush a couple of San Marzano tomatoes and add them along with enough water to cover the ingredients.
- Season with salt and pepper, cover, and cook on medium heat for 30–40 minutes until beans are tender.
- When the soup is almost done, crumble the boiled chestnuts into the pan and stir.
- Prepare crostini by toasting slices of bread. Serve the soup with the crostini on top.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
