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Chunky Winter Vegetable and Cannellini Bean Soup

Zuppa di Verdure all’Ortolana

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my healthy winter vegetable soup recipe for you to enjoy.

I created this soup when I was cooking for friends who are vegetarian and they all watched me and wrote down the recipe so I figured if they were impressed, hopefully you will be too. I have used six different kinds of vegetables to make the wholesome soup you’d expect but the bread, cheese and beans give it an even more rustic feel. It’s the perfect evening family meal or a great starter for friends (do ensure you serve small portions as a starter as it’s extremely filling).

About This Recipe

Ingredients

    • extra virgin olive oil6 tablespoons
    • red onion, roughly chopped1
    • carrots, peeled and roughly chopped2
    • turnips, roughly chopped2
    • celery stalks, washed and roughly chopped2
    • curly Savoy cabbage, trimmed and roughly chopped150g
    • bay leaf1
    • warm vegetable stock1.5 litres
    • cannellini beans, drained1 x 400g can
    • pumpkin, cut into 2cm cubes150g (prepared weight)
    • chopped flat-leaf parsley4 tablespoons
    • rustic country-style bread6 slices
    • garlic clove, halved1
    • freshly grated Pecorino cheese100g
    • Salt and white pepper to taste

Feast your eyes on the finest healthy winter vegetable soup recipe! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Heat the olive oil in a large saucepan and fry the onion, carrots, turnips, celery, cabbage and bay leaf for 5 minutes until golden, stirring occasionally with a wooden spoon. Pour in the vegetable stock and gently simmer for 20 minutes, stirring occasionally, until all the vegetables are soft.

Add the beans and the pumpkin, season and continue to cook for a further 15 minutes. Stir in the parsley and allow to rest for 3 minutes. Preheat a griddle pan.

Toast the bread on the griddle pan for about 2 minutes on each side until golden and crispy. Immediately lightly rub with the garlic on one side only.

To serve, place a slice of bread in 6 warm serving bowls and pour over the soup. Sprinkle with Pecorino and serve immediately.

Once you’re done, simply sit back and enjoy your Chunky Winter Vegetable and Cannellini Bean Soup and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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