This Borlotti Bean Soup with Calamari has a surprising taste, and it’s also really easy to prepare.
In my recipe I used dried beans, which require a lot longer cooking time (around 40 minutes) on top of the hours they need to soak in water. If you don’t have time, it is possible to use canned beans instead.
– 400g Borlotti beans (dried or canned)
– 400g Tomato Sauce
– 1 Red onion
– 2 Celery sticks
– 2 Carrots
– Fresh Parsley
– 4-5 Calamari (squids)
– A small garlic
– A little of white wine
– Olive Oil
– Black Pepper
- Soak dry beans in water – check how many hours are needed on their pack. Skip this step if you’ll use canned beans
- Cut carrots and celery sticks in small pieces. Chop the onion and parsley
- Put all vegetables in a large pot, add a little of olive oil, salt and black pepper. Stir and cook them over a medium heat for a few minutes, until vegetables are just tender and onion is lightly browned
- Add the tomato sauce, soaked beans and a little of water. Turn down the heat and cook for at least 40 minutes (add more water as needed). If you are using canned beans, cook the tomato sauce with a little water for at least 20 minutes first. Then add the beans and cook a few more minutes until heated through
- Meanwhile, wash and clean the squid tubes by pulling out the quill (the little plastic thing inside of it). Cut the cleaned squids into rings
- Chop the garlic. Heat a little olive oil in a pan with the garlic until golden brown
- Add the squid rings. Stir and cook them for less than a minute. Add a little of white wine and let it reduce a bit (wine brings out flavors in all kinds of dishes). It will take around 2 minutes in total.
- Use tongs to transfer the rings to a bowl. Pour their liquid from the pan into the pot with the beans. Stir and cook the soup for 5-10 more minutes
- Once the beans will be ready, add the squid rings to the soup stir and cook for 2 more minutes. Turn off the heat, cover, and let rest for 15 to 20 minutes
- Complete with croutons and serve warm
Tip: The most important thing to remember when cooking squid is that it needs to be cooked either hot-and-fast or low-and-slow to achieve that perfectly tender, not-chewy texture.