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

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

Insalata di Finocchi, Arance e Crescione con Vinaigrette al TimoFennel, Orange & Watercress Salad with Thyme Vinaigrette

This zingy first-course salad takes only minutes to prepare yet is full of flavour and goodness. The peppery little leaves of the watercress are bursting with vitamins, minerals and antioxidants, making it one of our greatest natural superfoods, while the fennel and oranges are really rich in vitamin C. Try it with my Asparagus, Ricotta, Chilli and Parmesan Tartlets.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Torta di Carciofi e SpinaciArtichoke & Spinach Tart

I absolutely love tarts and it’s a shame that not many people cook them anymore, maybe because it is thought to be quite a difficult dish to prepare. Some of my friends have tried this dish and they say that it’s definitely one of the easiest and tastiest tart recipes that they have ever made. I often choose this kind of recipe when I have a dinner party because if there is any left over, I’ll...

8

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Pasta e fagioliHearty Bean Stew with Pasta

This is a fantastic recipe for when you need a ‘quick-fix’ supper – most of the ingredients are dried or tinned, so it’s likely you’ll have them in your storecupboard, and very little chopping or other preparation is required. Beans and chickpeas are an inexpensive, low-fat source of protein, fibre and vitamins, so this dish is both healthy and economical. For vegetarians, simply omit the...

4

Serves

13

Ingredients
View Recipe

Bruschetta Fai Da TeBuild Your Own Beef Bruschetta

Half the pleasure of food is being able to enjoy it with your friends and family. I love dishes that can be placed in the centre of the table so that everybody can help themselves. It's the most social form of eating and it means I'm not stuck in the kitchen! This recipes cooks the beef from scratch, but if you have any leftover roast beef from a Sunday roast by all means use that.

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe