RomanItalian
Bean Cream Soup
by Cucina con Ruben · 548K subscribers on YouTube
A quick and creamy bean soup with a crunchy paprika bread topping, made in about 15 minutes. Chef Ruben adds a touch of the Orient with paprika and aromatic chili.
- Servings
- 2
- Difficulty
- easy
Ingredients
11 items- 250 gPre-Cooked Borlotti BeansPrecooked, from a jar; can use home-cooked borlotti.
- GarlicA couple of cloves, smashed or sliced.
- Spring OnionUse the white part for sautéing, green part for garnish.
- Chili PepperA fresh, aromatic chili pepper; remove seeds if less heat desired.
- RosemaryA sprig, added during cooking and removed before blending.
- WaterAs needed to cover the beans.
- SaltTo taste.
- PepperTo taste.
- BreadStale bread, sliced; used for crostini.
- Olive OilExtra virgin olive oil, for sautéing and garnish.
- PaprikaFor the crostini; can be sweet or smoked.
Method
- In a pan, heat a drizzle of oil and sauté the garlic and spring onion (white part) until fragrant. Add the chili pepper.
- Add the precooked borlotti beans and enough water to cover them. Add the rosemary sprig, then cover and cook for 5 minutes.
- Meanwhile, prepare the crostini: in another pan, heat oil with paprika and a rosemary sprig. Toast slices of stale bread until crunchy.
- Remove the rosemary sprig from the soup. Using an immersion blender or blender, blend the soup until smooth and creamy. Add a splash of water if too thick, and season with salt and pepper.
- Serve the soup in bowls. Garnish with a few whole beans, the chopped green part of the spring onion, a drizzle of oil, and the paprika crostini.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
