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4 votes | 13018 views

These classic Italian beans are a medium large tan bean, splashed with red/black to magenta streaks. It is very popular in Italian and Portuguese cuisine. They are also known as Cranberry beans in the US. If you can't find Borlotti beans, you can always use pinto beans.

Prep time:
Cook time:
Servings: 6


Cost per serving $2.70 view details


  1. Heat the olive oil in a large saucepan and sweat the onions, garlic, carrot and celery.
  2. Stir in the soaked borlotti beans, tomatoes and herbs. Then add the stock, parmesan rind and prosciutto.
  3. Bring to a boil, then reduce the heat and simmer until beans are tender, about 2 hours. Add water to soup if necessary and stir as needed.
  4. Remove the piece of prosciutto and dice it finely.
  5. Remove some of the beans and smash them in a small bowl. Add the prosciutto and smashed beans back to the soup.
  6. Remove the piece of parmesan rind and discard. Season the soup with salt and pepper.
  7. Add cavolo nero and cook until tender, about 10 minutes.
  8. Serve with pasta, parmesan and a generous drizzle of good olive oil.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 299g
Recipe makes 6 servings
Calories 510  
Calories from Fat 298 58%
Total Fat 33.08g 41%
Saturated Fat 9.48g 38%
Trans Fat 0.0g  
Cholesterol 164mg 55%
Sodium 212mg 9%
Potassium 616mg 18%
Total Carbs 9.86g 3%
Dietary Fiber 2.2g 7%
Sugars 2.61g 2%
Protein 41.45g 66%



  • Nancy Miyasaki
    February 24, 2009
    This was a fantastic recipe. I haven't been to Perbacco yet to try Staffan's creations, but I definitely want to now. This soup exceeded high expectations! Instead of Borlotti beans I used the pinto beans as recommended. I also left our the parmesan rind.
    I've cooked/tasted this recipe!
    This is a variation

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