Zuppa di Verdure all’Ortolana
Chunky Winter Vegetable and Cannellini Bean Soup

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my chunky winter vegetable and cannellini bean soup 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).

TwitterFacebook

6

Serves

15

Ingredients

Vegetables

Main Ingredient

Soup Recipes, Meat-Free Recipes

Type

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 1 red onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 turnips, roughly chopped
  • 2 celery stalks, washed and roughly chopped
  • 150g curly Savoy cabbage, trimmed and roughly chopped
  • 1 bay leaf
  • 1.5 litres warm vegetable stock
  • 1 x 400g can cannellini beans, drained
  • 150g (prepared weight) pumpkin, cut into 2cm cubes
  • 4 tablespoons chopped flat-leaf parsley
  • 6 slices rustic country-style bread
  • 1 garlic clove, halved
  • 100g freshly grated Pecorino cheese
  • to taste Salt and white pepper

Weight Converter

Found in This Book

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

Step By Step

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.

Previous Recipe

Grilled tuna steak with garlic breadcrumbs

View Recipe

Next Recipe

Pasta with Aubergines, Tomatoes and Garlic Sauce

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Paccheri ai quattro formaggiPaccheri with Four Cheeses

Originating from Campania and Calabria, paccheri is a popular pasta shape in the region of Marche. When filming there I made this dish using a selection of delicious cheeses. This is a tasty and filling meal that’s really easy to make – it’s my version of a posh macaroni cheese! If you can’t find paccheri you can use large rigatoni for this recipe. If scamorza is unavailable, use a mixture...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Rotolini di Zucchine Ripieni di Ricotta, Noci e Peperoni GrigliatiCourgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers

One of the great things about these little stuffed courgette rolls is that they don't require any cooking and can be prepared ahead. All that's needed is a bottle of chilled Italian wine, some warm, crusty bread on the side and good friends to share them with. You can use hazelnuts instead of walnuts if you prefer.

6

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Zucchine e TartufoCourgettes with Truffle and Mint Dressing

This recipe sums up what this book is all about – minimum effort, maximum satisfaction! If you cannot find fresh truffles you can always use truffles preserved in jars or even truffle-flavoured olive oil.

4

Serves

7

Ingredients

Vegetables

Main Ingredient
View Recipe

Orecchiette con Calamari e ChorizoPasta Shells and Beans with Squid and Chorizo

I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. This is a pasta dish that would be perfect for a party because the flavours and the colours are just amazing. If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid.

6

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Tranci di pesce spada con patate saltate e gremolataSwordfish Steaks & Sautéed Potatoes with Gremolata

I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe