Borlotti Bean Soup with Swiss Chard and a Lemon Herb Salsa

Plus: Illegal (?) French Cheese, A Must-Have Carbon Steel Pan, and a Secret Sal's Place Pop-Up.

Hey everyone,

It’s sunny out in L.A. but there’s still a slight chill in the air which, according to my analysis, means that it’s still soup weather.

Not a heavy soup, no no no. We want something a little lighter, a little brighter, something that says “goodbye cold weather, hello warm.” And so here’s my Borlotti Bean Soup with Swiss Chard and a Lemon Herb Salsa.

Borlotti beans are what Italians call cranberry beans; or, I suppose you could say, cranberry beans are what Americans call Borlotti beans. Either way, they’re creamy, hearty, and a great base for a soup with any kinds of vegetables you have around. (I had Swiss chard, onion, and celery. #nocarrot) My trick is to chop up some garlic and parsley at the end, stir it together with lemon juice and lemon zest, and olive oil, and to drizzle that over the soup to brighten things up even more.

CLICK HERE for the recipe.

Now go into incognito mode for the next bit: it’s time to break the law with French cheese….