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Fagioli Borlotti e Gnocchi BigOven - Save recipe or add to grocery list Yum
Fagioli Borlotti e Gnocchi is a cranberry bean and potato dumpling soup. This Italian recipe calls for simple and fresh ingredients that taste like summer even on snowy winter days. Full of fiber, protein, nutrients and flavor.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 2 hours
Passive Time 12 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 2 hours
Passive Time 12 hours
Servings
servings
Ingredients
Instructions
  1. Soak borlotti beans overnight (up to 24 hours). Drain and rinse.
  2. Add beans to a stock pot. Cover with about 2 inches of water. Bring to a boil. Add bay leaves and/or kombu. Reduce heat to medium low and cover (but don't seal.) Cook times will vary based on the age of your bean and the mineral content of your water, so cooking stove top (versus crock pot or pressure cooker) allows you to monitor for doneness and prevents overcooking. Best to cook when you are home and can periodically check.
  3. Cook for 30 minutes to 2+ hours (the lower the heat, the longer it takes, but the more tender the bean). Skim froth that forms. When beans are soft (about 3/4 done), add salt. Set timer for 10-15 minute increments. Add more water as necessary to keep beans submerged. When beans are tender, and skins are wrinkly, and they taste perfect, they're done.
  4. Once beans are nearly done, increase heat to medium high. Add veggie broth (if needed—omit if beans have enough liquid), chopped onion and garlic. Cook for another 7-10 minutes, until onions are almost done. Add kale, tomatoes and gnocchi. Cook for 2-3 minutes, until kale is soft and gnocchi is floating. Remove from heat and add fresh herbs (ok to substitute with ~3 tsp. dried spices).
  5. Serve warm, preferably with a crusty, Italian sourdough bread.
Recipe Notes

Bella Beans! Borlotti beans are also called cranberry beans. They are common in Italy. Mine were purchased in an International grocery store. They are similar to a pinto or kidney bean. Fagioli means bean in Italian, and gnocchi means potato dumpling.

Beans and Digestion: Soaking improves digestibility and nutrient absorption, and breaks down anti-nutrients like phytic acid and leptins. Furthermore, bay leaves and kombu not only enhance the flavor of beans, but also improve digestibility and add essential minerals. Since I began soaking for 24 hours and adding bay leaves and kombu, the bloating, gas, and stinky "dutch oven" that roasted in our bedroom post legume consumption is a thing of the past. Cooking beans from scratch has one clear benefit—the "potlicker" broth. Potlicker is vegan bone broth. It retains nutrients and minerals lost during the cooking process, serves as a thickener and is very flavorful.

Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup).

 

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