It is so funny how ready I am to make soups and stews as soon as the weather turns. Today, it being Wednesday, was market day in Umbertide. Many of the fall vegetables are now abundant. I had a left over chicken carcass from last night so decided to make stock. Since I was doing that I decided to get ingredients for soup. Borlotti beans are everywhere. In English they are cranberry beans I think. So pretty. Red and white inside and out. Sadly the cooked beans lose their color. But they taste great. Into the soup pot they will go.
I thought they would go well with the beans. These legumes must be soaked for 24 hours and the soaking water discarded because it contains a neurotoxin. After soaking most of the toxin is removed, but they are not to be eaten often. Only as a special treat. We just have them occasionally. In the past, when peasants in this area had nothing else to eat they ate these everyday. They will grow anywhere and withstand all manner of weather. So oftentimes it was the only thing thing they had. Because of that people got a condition called Lathyrus.
Once my cicerchie are soaked I will precook for about 30 minutes. Then they will go into the soup with the borlotti beans. First I’ll sauté the soffritto in olive oil. It’s the holy trinity of celery, onion and carrot. It is also called mirepoix in French. I think every country has their version. In the grocery store you can buy containers of these three ingredients in the produce section, all ready for soup, stew or pasta.
Into the pot will go garlic, a can of whole tomatoes chopped, parsley and some sliced cabbage (or any green leafy vegetable). Then the beans, cicerchie and the chicken stock. Cook for 45 minutes or so and then add in a handful of pasta and cook until done. Any shape will do. Salt, pepper, drizzle with good olive oil and sprinkle with Pecorino Romano cheese if you want.