Savour the flavours of fall with a cosy borlotti beans recipe
Food consultant Elin Aronsen Beis has become a global authority in waste reduction thanks to Huvudsta Trädgård, her innovative no-dig garden in Stockholm. Join her in welcoming autumn with an exciting new recipe for garden vegetable soup featuring borlotti beans, the perfect comfort food ingredient.
Celebrate autumn's arrival with a borlotti beans recipe that comes straight from one of Sweden's most innovative food consultants and chefs, Elin Aronsen Beis.
Download recipe: Elin Aronsen Beis' Autumn cozy garden soup with borlotti beans
The founder of Stockholm's Huvudsta Trädgård, a no-dig garden launched in 2020, Beis is at the helm of a long-term experiment in food production that focuses on having low or no negative environmental impact. In doing so, she's rediscovering some of nature's most spectacular produce while learning the most sustainable ways to grow it.
The latest vegetable to captivate her culinary imagination is the humble borlotti bean. Long popular in Italy and Portugal, its mild taste and creamy texture make it perfect for soups, salads, and comfort food dishes of all kinds. In this borlotti beans recipe, Beis uses them as the centerpiece of a vibrant garden vegetable soup that makes the most of the bounty of the harvest season.
"When the temperature drops and the wind increases, there are few things that beat the warming feeling of a homemade garden soup," she says.
Beis believes that the delicate flavours of these lovely legumes are perfect for mentally transporting diners to warmer climes as the weather outside gets cooler.
"In this autumn soup, it is one of the main ingredients that kicks off the taste buds and brings to mind life around the Mediterranean," she explains. "Meeting autumn with a rich, tasty soup is the perfect way to unwind."
With a bright, beige-pink colour and reddish-brown spots, borlotti beans—also known as cranberry beans—are almost as attractive as they are delicious, Beis adds.
"Borlotti beans are some of the most colourful and beautiful beans there are," she says. "Even if they lose their colour during cooking, they still have their creamy signature."
No borlotti beans at your local market? Not to worry.
"Feel free to substitute for other types of beans and vegetables, and add your own favourites," she says. "Potatoes, zucchini, chickpeas, spinach, and chard all play well in this soup."
Autumn Garden Vegetable Soup with Borlotti Beans
By Elin Aronsen Beis
- Large saucepan
- Kitchen knife
- Cutting board
- Cheese grater
Ingredients (4 servings)
- 1 yellow onion, cut into pieces
- 2 cloves garlic, chopped
- 1 carrot, peeled and cut into pieces
- 1 piece celeriac, peeled and cut into pieces
- 1 stalk celery, cut down
- 1 kale leaf, cut into pieces
- 2 tomatoes, cut into pieces
- 2-3 tablespoons extra virgin olive oil
- 1.5 liters water
- 1 cube vegetable broth
- 2 sprigs thyme
- 230 grams fresh borlotti beans*
- chopped parsley
- 1-2 tablespoons white wine vinegar
- Parmigiano Reggiano to serve
*If you don't have access to fresh borlotti beans, you can use dried or canned borlotti beans. Dried beans should be rinsed and soaked in plenty of water for about 10 hours. Then, pour off the water before cooking them for approximately 45 minutes until soft.
- Fry all the vegetables in olive oil without them browning, about 2 minutes.
- Add water, the stock cube, and thyme.
- Simmer for about 25 minutes until the vegetables are almost ready.
- Add the beans and parsley, and season with salt, pepper, and vinegar. Simmer for 8-10 minutes until the beans are soft and ready. If you're using precooked beans, you can add them at this stage and just let them get warm.
- Grate plenty of Parmesan over each plate when serving.