Fried Soup

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Servings: 12 servings Difficulty: Intermediate
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A rich, hearty bean stew with sage, garlic, and creamy mascarpone
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This comforting “fried soup” is essentially a rustic, saucy bean stew that bridges the gap between a thick soup and a hearty pasta sauce. Tender borlotti beans are simmered until they begin to break down, creating a naturally creamy texture without heavy cream. The dish is built on a foundation of gently fried onions, garlic, and sage, enriched with fresh tomatoes and finished with a swirl of mascarpone for luxurious depth. It’s a perfect winter warmer, offering savory, earthy flavors that pair beautifully with crusty bread for soaking up every drop. Ideal for cozy weeknight dinners or meal prep, this recipe delivers maximum comfort with minimal fuss.

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Fried Soup

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 servings Calories: 487.2

Description

This comforting "fried soup" is essentially a rustic, saucy bean stew that bridges the gap between a thick soup and a hearty pasta sauce. Tender borlotti beans are simmered until they begin to break down, creating a naturally creamy texture without heavy cream. The dish is built on a foundation of gently fried onions, garlic, and sage, enriched with fresh tomatoes and finished with a swirl of mascarpone for luxurious depth. It&# 226;ÂÂs a perfect winter warmer, offering savory, earthy flavors that pair beautifully with crusty bread for soaking up every drop. Ideal for cozy weeknight dinners or meal prep, this recipe delivers maximum comfort with minimal fuss.

Ingredients

Directions

  1. Place shelled borlotti beans in a large pan of water and bring to a boil.
  2. Reduce heat and simmer until the beans are tender, then drain.
  3. Heat oil in a large sauté pan over medium heat.
  4. Fry onions gently for 10 minutes until soft but not colored.
  5. Add garlic, chilli flakes (if using), and whole sage leaves, then cook for a few minutes more.
  6. Add tomatoes, taste, and add sugar if needed to balance acidity.
  7. Bring to a simmer and cook for 5-10 minutes, stirring, until reduced.
  8. Add the cooked borlotti beans, runner beans, and 200ml stock.
  9. Bring to a gentle simmer and cook for another 8-10 minutes until the borlotti beans are just beginning to fall apart and the runner beans are tender.
  10. Add sage and oregano, then stir in the mascarpone until melted.
  11. To serve, drizzle with oil, scatter over the remaining herbs, and spoon into bowls.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 487.2kcal
% Daily Value *
Total Fat 54.5g84%
Saturated Fat 10.2g51%
Cholesterol 11.8mg4%
Sodium 6.8mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.7g3%
Sugars 1.5g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve this dish with a hunk of crusty bread on the side to soak up the saucy consistency.

You may need to add a little more stock during cooking if the stew becomes too thick; it should be saucy but not soupy.

Keywords: borlotti beans, runner beans, sage, mascarpone, bean stew, comfort food, winter soup, hearty dinner, vegetarian, italian inspired, garlic, onion, chilli flakes, stock, tomatoes, crusty bread, meal prep, easy recipe, simmered, saucy
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