This sturdy, organically grown legume is the quintessential bean for soup.

Named for their cranberry color, borlotti beans are used largely for soup, particularly northern Italy's famous Pasta e Fagioli (pasta and bean) soup. These beans are best known for their creamy consistency.

Special instructions: Beans should be soaked overnight or boiled for at least two hours before adding to a recipe calling for cooked beans. Do not add salt to any of these beans until they are finished cooking; salt hardens the skin. Keep in mind that beans usually double in volume after they've been soaked.

Gianluca's Borlotti bean and radicchio salad is a simple, healthful summer dish.