Savings recipe: Corn and borlotti soup with tortilla chips

An inexpensive and healthy recipe not to be missed: corn and borlotti soup with tortilla chips.

A good corn and borlotti soup with tortilla chips is just what you need for a hearty and natural lunch , also suitable for vegetarians. The beans we have chosen are borlotti, but if you prefer, red beans, cannellini beans or other types will also be fine. We advise you to use dried legumes, rather than packaged ones, which often contain an excessive amount of salt.

The soup, whose ingredients are all low-cost, can be completed with tortilla chips or with croutons, including kamut, to give that crunchy touch that never hurts, in a legume soup.

Preparation of corn and borlotti soup with tortillas chips

1. First, soak the pinto beans for a few hours , so that they begin to soften.
2. Put the borlotti beans in the pressure cooker, with just enough water, the bay leaves, the garlic cloves deprived of their skin, a little salt.
3. Cook for about 45 minutes after the whistle resumes, or for the time indicated on the package.
4. Finely chop the shallot and brown it in a pan in which you have poured extra virgin olive oil.
5. Pour the precooked sweet corn into the pan with a little of the cooking liquid from the beans.
6. Then add the peeled tomatoes that you have blended, the borlotti beans, a little salt, and cook for a few minutes, always with part of the cooking water from the borlotti beans.
7. Spice with curry or chilli and then blend everything with an immersion blender leaving out a few beans and corn grains that will give consistency and chewability to the dish.
8. Complete the dish with tortilla chips, or croutons, to give crunchiness to the preparation.
9. Serve your corn and pinto soup with tortilla chips hot.

If you like these ingredients you can also try to prepare stewed beans .

storage

This delicious soup can be kept for about 1-2 days in the refrigerator, inside a container with an airtight lid. We do not recommend freezing in the freezer.