Zuppa di Legumi

Zuppa di Legumi

Zuppa di Legumi

Servings:
6 to 10 Servings
Quantity
Ingredients
1/4 cup
Extra virgin olive oil
3 ounces
Pancetta (or bacon), chopped
1/2 cup
Celery, small dice
1/2 cup
Carrots, small dice
1 cup
Onion, small dice
1 tablespoon
Garlic
6 cups
Vegetable broth
2 each
Medium Russet potatoes, ½-inch cube
1, 14.28 ounce can
1, 14.28 ounce can
1, 14.28 ounce can
1/2 teaspoon
Fresh thyme, chopped
1/4 teaspoon
Fresh rosemary, chopped
1/4 teaspoon
Fresh sage, chopped
4 each
Bay leaves
To taste
Kosher salt
To taste
Black pepper
1 tablespoon
Fresh basil, chiffonade
To taste
Parmesan cheese

In a 3-quart stock pot, heat oil over medium heat. Add pancetta (or bacon) and cook for a few minutes. Add celery, carrots and onions and sauté until tender; about 7 minutes. Add garlic and continue to cook for a minute. Slowly add broth to vegetables; bring to a boil and then reduce to a simmer. Add potatoes, Carmelina Brands® Garbanzos, Borlotti and Cannellini Beans, thyme, rosemary, sage and bay leaves; stir to combine. Season to taste with salt and pepper. Continue to simmer the soup for 1 hour on medium heat; stirring occasionally. Remove soup from heat, and garnish with fresh basil and parmesan cheese. Ladle into soup bowls. Buon Appetito!

Tip: Replace 1 cup of vegetable broth with 1 cup of Carmelina ‘e…San Marzano® Italian Tomato Puree (Passata), for a delicious tomato broth based soup.

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.