Borlotti Beans and Potato Soup
Prep time
Cook time
Total time
Borlotti and potato soup is hearty, rich, flavorful and mouthwatering! What's even better, it makes a great next-day bean dip and freezes well. With some planning, it’s perfect for a weekend treat or a quick, weeknight dinner.
Cuisine: Italian
Serves: 4
  • 8 oz borlotti beans (AKA cranberry beans), dried and soaked overnight
  • 3 medium potatoes, diced
  • 1 medium carrot, sliced
  • 1 medium carrot, chopped
  • 1 sweet yellow onion, chopped
  • 1 celery stalk, chopped
  • 3 fresh sage leaves
  • 1 tbsp chopped parsley
  • 1 garlic clove, minced
  • ⅓ cup good bacon, chopped
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp salt
  1. Inactive Prep Time: Soak the beans the night before. Add 2 tbsp of salt in 4 quarts of water, stir, and let soak overnight but never longer than 24 hours. Discard the soaking water and rinse the beans.
  2. Place the presoaked beans in a 4-quart saucepan, cover with water and bring to boil. Lower the heat and cook on medium heat for at least an hour. If your beans are older (which is always very hard to tell when you start cooking), you may need to adjust the cooking time (beans should be easy to mash with a fork when done). I am not a stranger to buying dried beans that needed a few hours on the stove. Tip: pre-cooked them ahead of time.
  3. Prep the veggies while the beans are cooking.
  4. In a separate stock pot, heat up the olive oil and sauté the onions, garlic, chopped carrots, celery and sage leaves until they turn a nice golden color, and brown bits buildup at the bottom of the pan (stir often, don’t let it burn!). Chefs call this part sautéing aromatics, I call it “I’ll have to scrub this pot afterwards.”
  5. Add the chopped bacon and brown well while scraping the brown bits off the bottom of the pot so it doesn’t burn.
  6. Once the bacon is nice and crisp, add potatoes and sliced carrots, and brown them as well. Make sure you keep scraping up the brown bits off the bottom with a wooden spoon and stir them into the sauté.
  7. After the potatoes are nice and brown, use a ladle to add about 4 to 5 cups of water that beans cooked in to the veggies; you will want to add just enough water to barely cover the vegetables in water. Stir well and let simmer for 15-20 minutes.
  8. Once the beans are cooked, drain and add then to the veggies. Stir in well and season with salt and pepper.
  9. Cook everything together for 5 minutes.
  10. Transfer about a ¼ of the soup to a food processor and pulse until smooth; if you don’t have a food processor, an immersion blender will also get the job done.
  11. Return the creamed beans from the food processor to the pot and blend in with the rest of the soup.
  12. Stir in the chopped fresh parsley and serve warm with a drizzle of extra virgin olive oil (freshly grate parmesan cheese is also amazing).
Dried beans must be soaked. Tip: Soak and cook the beans a few days ahead. Store drained and rinsed beans in the fridge until you're ready to prepare the soup.

To make a creamy soup, start by pulsing about ¼ of the soup in the food processor. For a thicker soup, cream more of it.

The leftovers make a great bean dip. Throw in a food processor and pulse a few times to get to dip texture.

Freezes well; thaw and warm-up on the stove top. Add a ¼ cup of water to the saucepan before adding the soup and stir well. Use an immersion blender or a food processor to correct the texture if needed.

This recipe is adapted from
Recipe by Food Smart Mom at