| Tuscan Vegetable Soup | |||||||||
| Every trattoria and sidewalk café in Tuscany serves its own version of bean and vegetable soup, usually a kind of minestrone but with a bean-thickened stock. This recipe makes a delicious version of Italian comfort food.
Sue Kleber |
4 ounces salt pork, minced 2 TB olive oil 1 large onion, chopped 3 stalks celery, sliced finely 2 leeks, white and light green sections only, minced 3 cloves garlic, minced 1/3 cup Italian parsley, minced 3 15 oz. cans cannellini beans, drained 1 32 oz. box chicken broth 2 medium red potatoes, unpeeled and diced 3 carrots, sliced 1 green zucchini, chopped 1-2 tomatoes, chopped 2 cups Swiss chard or escarole, shredded 1 tsp. thyme 1 tsp. basil 1 tsp. oregano 2 bay leaves salt and pepper to taste Parmesan cheese Slowly sauté the salt pork in the olive oil until rendered. Add onion, celery and leek and cook until translucent but not brown. Add garlic and cook for 2-3 minutes. Add herbs and sauté for a minute. Pulse one can of the beans and the chicken broth in a blender until smooth. Add the bean and chicken puree to the pot along with the potatoes, carrots, zucchini, tomatoes and chard or escarole. Cook until the vegetables are tender and then correct for salt. Serve in flat soup bowls with a sprinkle of parmesan cheese grated on top and a drizzle of extra virgin olive oil, if desired. As with almost any soup, this is even better if made a day ahead of serving. |
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Courtesy of:
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Real Estate & Living
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www.somocorealestate.com
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