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Bean soup and chestnuts

ingredients

servings

3

Borlotti beans

200 grams

Chestnuts

100 grams

Pancetta

50 grams

Vegetable broth

1 liter

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste

first courses from Italy

Bean soup and chestnuts

Bean soup and chestnuts

with meat high in fiber high in potassium

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bean soup and chestnuts

All the taste of autumn harvest in the pot for a tasty and fragrant soup that will also warm up the days more gray and cold of winter. The soft chestnuts add to the dish a sweet note and comfortable this is a soup that is easy to fall in love at the first spoonful.

Bean soup and chestnuts step 1

step 1

Rinse the beans and put them in a bath filled with fresh water container for 10-12 hours, keep them covered with a cloth.

Bean soup and chestnuts step 2

step 2

In a pot, preferably a crock, do heat and sizzle the bacon, add the drained beans, mixes quickly to season them and cover with the broth.

Bean soup and chestnuts step 3

step 3

Cook for about an hour over medium heat, stirring occasionally to prevent sticking, if necessary add a little water.

Bean soup and chestnuts step 4

step 4

After about 50 minutes add to the soup with chestnuts coarsely broken hands are very soft, it will be a very simple task.

Bean soup and chestnuts step 5

step 5

Once cooked with salt only if necessary, let stand in covered pan for 5-10 minutes then serve adding, if acceptable, a sprinkling of freshly ground black pepper and a drizzle of EVO.

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