Bordatino is a traditional Tuscan dish that combines the flavors of beans, vegetables, and herbs. This hearty and nutritious soup has been enjoyed in the region for centuries, and its simple yet delicious ingredients make it a popular choice for a warm, comforting meal. The recipe has been passed down through generations, each adding their own unique twist to the dish. In this article, we will explore the traditional recipe of Bordatino and how you can easily recreate it at home.

The key ingredient in Bordatino is the borlotti beans, also known as cranberry beans. These beans are creamy and have a slightly sweet flavor, which is a perfect match for the other ingredients in the soup. However, if you don’t have access to fresh borlotti beans, you can also use canned ones.

To start, gather the following ingredients:

– 250g of borlotti beans
– 1 onion, finely chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves of garlic, minced
– 2 tablespoons of extra virgin olive oil
– 1 teaspoon of dried rosemary
– 1 teaspoon of dried thyme
– 1 teaspoon of paprika
– 1 bay leaf
– Salt and pepper to taste
– 1 liter of vegetable broth
– 2 tablespoons of tomato paste
– 100g of pancetta or bacon, diced
– Parmesan cheese for garnish (optional)

First, soak the borlotti beans in cold water overnight or for at least 8 hours. This step helps to soften the beans and reduce their cooking time. Once soaked, drain the beans and set them aside.

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic, and sauté until they are softened and fragrant. This should take about 5 minutes.

Next, stir in the pancetta or bacon and cook until it turns crispy. This adds a savory and smoky flavor to the soup. If you prefer a vegetarian version, you can omit this ingredient.

Now, add the borlotti beans, dried rosemary, dried thyme, paprika, bay leaf, salt, and pepper to the pot. Stir everything together to combine the flavors.

Pour in the vegetable broth and tomato paste, and give it a good stir. Bring the soup to a simmer and let it cook for about 45 minutes to an hour, or until the beans are tender. Keep an eye on the soup and add more broth if needed to keep it from getting too thick. You want a hearty but still soupy consistency.

Once the beans are cooked, remove the bay leaf and taste the soup. Adjust the seasoning if necessary. If you like a smoother texture, you can blend a portion of the soup with an immersion blender or in a regular blender. This will create a creamy base while still maintaining some chunkiness.

To serve, ladle the hot Bordatino into bowls and garnish with a sprinkle of Parmesan cheese if desired. This adds a rich and nutty element to the dish.

Bordatino is best enjoyed fresh and warm, accompanied by some crusty bread or grilled cheese sandwiches. Its rustic and comforting taste will surely transport you to the heart of Tuscany as you savor each spoonful.

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