Zuppa di Legumi
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.