Zuppa Della Frantoiana Bean And Vegetable Soup Recipes

ZUPPA DELLA FRANTOIANA (BEAN AND VEGETABLE SOUP)

Steps:

• Cover the beans with water and soak overnight, or, if short of time, follow this quick-soaking method: Cover with water, bring to a boil, and boil 2 minutes. Then set aside to soak for 1 hour.
• Drain the beans, and discard the soaking water. Place the beans in a large saucepan with the carrot and 1 onion. Cover with fresh water, bring to a boil, lower the heat, and simmer, covered, until beans are very soft, from 40 minutes to 2 hours, depending on the age of the beans. Keep a teakettle of water simmering, and add more water to the beans as they absorb the liquid. They should always be just covered with water but never swimming in it.
• When the beans are very soft, puree in a food processor or put through a food mill, together with their liquid.
• Chop the second onion with 3 cloves of garlic until finely minced. Over medium heat saute the garlic and onion in 1/4 cup of olive oil until soft. Add to the pureed beans and mix well.
• Combine the winter vegetables with 1 cup of water in a saucepan. Bring to a boil, and simmer, covered, until the vegetables are soft. Add the vegetables and liquid to the bean puree and mix well.
• Slice the loaf of bread thinly and diagonally. Halve the remaining garlic clove, and rub the bread slices well on both sides. Place half the remaining oil in the bottom of a heat-proof soup tureen, line with a layer of bread slices (you probably won't need all of them), and drizzle the remaining oil over them. Pour the bean puree and vegetables over the bread slices. Cook gently over medium heat until the mixture is bubbling and the bread is slightly crisp.
• Serve immediately, passing more oil to pour over each serving.

ZUPPA DI VERDURA (ITALIAN VEGETABLE SOUP)

Steps:

• In 8 quart stockpot, add all fresh vegetables, olive oil and chicken broth; sauté about 10 minutes.
• Add remaining ingredients except orzo, add enough water to cover vegetables by 3-6 inches (depending on how much broth you want), salt and pepper to taste and bring to a boil.
• Reduce heat to medium-low and simmer for about one hour or until vegetables are tender.
• Add orzo pasta and taste to see if more olive oil, salt and pepper are desired, simmer another 20 minutes or so, or until orzo is done.
• Serve with grated parmesan cheese.
• For Vegetarian option use Vegetable broth or stock.

VEGETARIAN ZUPPA TOSCANA

Steps:

• Heat olive oil in a skillet over medium-high heat. Cook onions until they are soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes. Place in the bottom of a 4-quart pot or dutch oven.
• Mix in sliced potatoes and vegetable broth to the pot. Bring mixture to a boil and cook, uncovered, until potatoes are easily pierced with a knife, 10 to 12 minutes. Add kale, vegetarian sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover and let simmer until half of the liquid is evaporated, about 8 minutes.
• Pour in half-and-half to mixture. Cover and simmer until heated through, no longer than 5 minutes. Remove from heat and let cool, 5 to 10 minutes. Serve.

VEGETABLE-BEAN SOUP

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)

Steps:

• Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
• Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
• Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
• Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.