A creamy, fragrant soup that brings together fresh borlotti beans and a mix of seafood, a simple yet surprising one-dish meal, perfect for pampering yourself at the table.
Cook the borlotti beans in lightly salted water or vegetable broth for about 40 minutes, until tender.
In another pan, heat a drizzle of oil with the garlic and chili pepper. Add the cherry tomatoes cut in half and let them flavor the oil.
Add the mixed seafood and cook over high heat for a few minutes, until well browned and cooked through.
Pour the cooked borlotti beans with some of their cooking water into the pan with the fish. Mix gently, adjust the salt and pepper.
Let simmer for 5-10 minutes to blend the flavors.
Serve hot, with fresh parsley and toasted bread.
Pan
Pot
Store in the refrigerator in an airtight container and consume within 2 days.
Italia
| Energy (kcal) | 212.37 |
| Carbohydrates (g) | 2.56 |
| of which Sugars (g) | 2.1 |
| Fat (g) | 12.81 |
| of which Saturates (g) | 7.63 |
| Protein (g) | 21.41 |
| Fiber (g) | 0.16 |
| Sale (g) | 0.64 |
