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      Cranberry bean and potato soup


      • 300 g di fagioli borlotti precotti Serves 4
      • 300 g pre-cooked cranberry beans
      • 1 clove of garlic
      • ½ rib of celery
      • 2 leaves of sage
      • 3 whole peeled tomatoes
      • 1 medium potato
      • hot water
      • salt
      • Villa Magra EVOO


      Peel the garlic and clean the celery, then chop it finely. Heat a couple of spoonfuls of Villa Magra in a large saucepan, adding the garlic, the celery and the leaves of sage, frying them lightly for 5 minutes. Peel the potato and cut it into cubes; stir the potato in and cook until golden. Add the peeled tomatoes, squashing them with a fork; pour in a glassful of hot water to soften the potatoes and simmer for about 10-15 minutes. Season with salt and pepper to taste. Remove the garlic glove and stir the beans in, together with 4/5 spoonfuls of hot water; simmer for another 5 minutes. Take half of the preparation and blend it with an electric mixer, until soft and creamy. Put the cream back together with the potatoes and beans; cook and stir for a couple of minutes more, until bubbly. Serve in individual dishes, sparkling with fresh minced parsley and complete with a drizzle of Villa Magra. 

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