Chestnut and Bean Soup
Minestra di Castagne e Fagioli
Rustic and nutritious Tuscan soup, with dried chestnuts, borlotti beans and soffritto Of lardo and vegetables.
Chestnut and bean soup is a first course Rustic, hearty, and perfect for a hot meal, when you want a nutritious, full-bodied dish. The soft sweetness of chestnuts meets the bold flavor of borlotti beans, while the lardo and the battuto of vegetables build a tasty and fragrant base. Cooking in earthenware pot It promotes a gradual development of aromas and an enveloping consistency, obtained thanks to the starch released by the ingredients in the liquid. Pepper and nutmeg complete the profile with a spicy note, without overshadowing the balance between legumes, chestnuts and soffrittoThis recipe is a traditional Tuscan dish and stands out for its essential combination of simple ingredients, transformed into a thick, warm, and satisfying soup.
Instructions
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7 steps · natural Italian voice
Separate soaking
480 minPlace the cleaned beans and the peeled dried chestnuts in two separate containers, cover them with water, and let them soak overnight. The soaking should soften both ingredients and prepare them for cooking; when finished, the beans and chestnuts should be rehydrated, with no completely dry or tough parts.
Prepare the battuto
Finely chop the lardo together with the scallion, carrot, celery and parsley. Reduce the ingredients in a battuto homogeneous, so as to evenly distribute the aromas and fat in the pan. The mixture it's ready when the vegetables are well chopped and the lardo It can melt gradually without forming too large pieces.
Melt the lardo
Transfer the battuto in one earthenware pot and do it gently sauté over moderate heat. Let the lardo Melt slowly, stirring to prevent the bottom from darkening too much. The process is complete when the fat is liquid, the vegetables appear softened and the aroma of the soffritto it becomes evident.
Combine legumes and chestnuts
Add the soaked beans and roughly chopped chestnuts to the pan. Stir gently to coat the ingredients with the soffritto and distribute the battuto between the legumes and the chestnut pieces. Proceed until the mixture it is well blended and the scent of the lardo and vegetables accompany that of chestnuts.
Cover with water
Pour plenty of water into the pot, until the beans and chestnuts are completely covered. Bring the liquid to a boil, then add salt. The water level should remain sufficient to support the cooking and form a thin soup; when it reaches a steady boil, the heat has evenly spread throughout the pot.
Complete cooking
Continue cooking until the beans and chestnuts are tender and easily crushed with the pressure of a fork. tablespoonMaintain a controlled boil and stir carefully, making sure the bottom doesn't dry out too much. The soup is ready when the liquid appears flavorful and the ingredients have a soft consistency, without feeling hard in the center.
Regulates aromas
Season the soup with pepper and nutmeg, gently stirring them into the liquid. Taste to check the salt balance and let the spices blend with the residual heat. The result should be warm and fragrant, with the flavor of chestnuts and beans supported by the soffritto Of lardo and vegetables.
Chef's Tips
The editors recommend keeping the beans and chestnuts completely covered with water during cooking, so as to obtain a soft and uniform soup without excessively drying out the base.
Ingredients
- Ingredients for 4 people
- (8.82 oz) 250 g dried chestnuts
- (8.82 oz) 250 g borlotti beans
- (3.53 oz) 100 g of lardo (cured pork fatback)
- 1 scallion
- 1 carrot
- 1 celery stalk
- some sprig parsley nutmeg
- salt and pepper
Can't find it in the US?
- lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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