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).
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.
More RecipesGet Inspired
Zuccotto Al MarsalaChocolate and Hazelnut Ice Cream in a Marsala Sponge Shell
For those of you who have never made an ice cream cake, you will probably think that it would be impossible to tackle at home. That is just not the case - you will be surprised at just how easy it is! This is a traditional northern Italian cake that will satisfy you in every way. You can substitute the Marsala wine with Port or a dessert wine if you prefer, and do buy good quality chocolate as it will...
8
Serves11
IngredientsChocolate
Main IngredientGranita 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
Serves4
IngredientsLemon
Main IngredientMezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E NoccioleSweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate
We love our pasta in Italy - so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.
4
Serves14
IngredientsCheese
Main IngredientSpaghetti with Eggs, Pancetta and Pecorino RomanoSpaghetti alla Carbonara
Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.
4
Serves8
IngredientsPork
Main IngredientCapesante brasate con piselli e pomodori secchiBraised scallops with peas and sun-dried tomatoes
I adore scallops and must admit that I don’t like to interfere by adding too many ingredients that will alter their natural flavour, but I really think this recipe is special. It is so simple and quick to prepare and is very flexible in terms of being great as a dinner for one, or a starter or a main at a dinner party. You can replace the pancetta with chorizo if you prefer, and of course...
4
Serves9
IngredientsSeafood
Main IngredientPappardelle con MelanzanePasta with Aubergines, Tomatoes and Garlic Sauce
Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don’t like their vegetables, try this dish – they’ll hardly know it’s there. I often serve this pasta as a starter but be careful with portion sizes as you don’t want to fill everyone up before the main....
6
Serves10
IngredientsVegetables
Main Ingredient
Discuss This Recipe