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

Ciambelline al limone e vino biancoLemon & White Wine Biscuits

A speciality of northern Italy, these delicious biscuits are often served as an Easter treat. I have tried them with red wine and they work well too. If you have any biscuits left over, store them in an airtight container – they will last up to a week. Serve with a dessert wine.

7

Ingredients

Lemon

Main Ingredient
View Recipe

Coppette di anguriaWatermelon Puddings

Watermelon pudding is a traditional dessert from Sicily’s capital, Palermo. It’s usually eaten during the three-day feast of Santa Rosalina in July. It generally includes only three ingredients – watermelon, sugar and cornflour – but the garnishes vary from area to area, ranging from cinnamon, jasmine and pistachios to chocolate chips (which are thought to resemble watermelon seeds). Although...

6

Serves

7

Ingredients

Watermelon

Main Ingredient
View Recipe

Conchigle Rigate PiccantiShell Pasta With Spicy Pork And Tomato Sauce

I love this shape of pasta and this sauce is perfect for it. The delicate taste of the pork with the strong flavours of the chilli, olives and sun-dried tomatoes is a match made in heaven. I know that most people add cheese to pasta sauces but please don’t to this one. It really doesn't need it and will actually ruin the natural flavours of the ingredients. If you fancy, substitute the conchiglie...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe

Insalata di sgombro affumicato con arance e finocchiSmoked Mackerel, Orange & Fennel Salad

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

6

Serves

12

Ingredients

Mackerel

Main Ingredient
View Recipe

Granita al LimoncelloLimoncello and Lime Granita

If you decide to prepare a fishy starter and want to follow it with a meat dish, the problem that you will find is that during the main course you will still be able to taste the fish. Well, I have the solution – serve my granita just after the starter and it will cleanse your palate ready for the main course. A fantastic, refreshing sorbet that is also great on a hot day with a barbecue.

4

Serves

4

Ingredients

Lemon

Main Ingredient
View Recipe

Zuppa di castagne e finocchi con salviaChestnut & Fennel Soup With Sage

Italy is the world’s third largest producer of chestnuts and Sicilians love them. Ever since I moved to the UK, I’ve slowly started to associate chestnuts with Christmas, but I must revert to my former thinking – chestnuts can be, and should be, enjoyed all year round. This recipe uses frozen chestnuts so availability will not be an issue.

6

Serves

11

Ingredients
View Recipe