Autumn has begun and it is time to change our weekly menu as we introduce different products on our table. First of all, the legumes. Legumes are a significant source of protein, dietary fibre, carbohydrates and contains many minerals. We don’t like cooking the same food everyday – hence why we love to follow the seasons. It help us to have a different meal everyday. To start Autumn in the best way, the“zuppa e fagioli” (Bean soup) is what you need.
Legumes soups : comforting, warm and creamy meal
When you make a legume soup the aroma of the ingredients spreads all around the house and in the kitchen. There is the sound of the soffritto crackling in the pot.
Legume soups are typical of the Italian culinary tradition. Every region has its own recipe. In Umbria they use a particular variety of lentils, la lenticchia di Castelluccio di Norcia. In Tuscany they have bean soup with cabbage. In Calabria they have the chikpea soup, with a spicy twist of course!
Legumes: Bean – Zuppa di Fagioli – Ingredients & Metod
To begin your Autumn the comfy way, we suggest this bean soup.
- 400 gr of cannellini beans;
- 150 gr of pancetta;
- 100 gr of pork sausage;
- 1 carrot;
- 1 brown onion;
- 1 celery stick
- 1 red onion;
- 1 potato;
- 1 garlic clove;
- bay leaves;
- e.v.o. oil;
In a pot start to prepare the broth: put half brown onion, a carrot roughly chopped, half a celery stick, a peeled potato, a garlic clove. Cover with water. Adjust with salt and pepper. Let it boil.
In another pot add four tbsp of e.v.o. oil. Finely chop the other half of the brown onion and saute` in the pot. Add the celery (finely chopped). Let the onion brown. Add the bay leaves and the chili.
When the onion has a golden brown color add the pancette chopped in cubes.
Add the chopped sausage into the pot.
Add the beans and start to stir.
Drain the broth in a bowl and keep the vegetables apart. Finely chop half of the carrot and add it to the beans. Blend the rest of the vegetables from the broth (add some milk if you need or using some broth).
Cover the beans with the broth and add the creamy blended vegetables.
Slow cook for 45 min, stir sometime in-between.
Now the best part of this soup is that you can make it richer if you like.
Simply just using some leftover you have in the fridge. Such as the parmigiano rind. What? You are going to throw it away? No, no, no. Male. It is no good! We don’t waste anything. If you had it you could chop it and add it in the soup. It will not completley melt but it will add that extra flavor to your soup.
When the soup is ready serve it with some toasted stale bread, the one that you have in the pantry and you don’t know how to use.
Garnish on top with some raw finely chopped red onion, chili and parsley and a drizzle of e.v.o. oil
Now you deserve a glass of red wine!