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Aromatic Sweet Potato Soup with Ginger and Lime

November 8, 2023 By
Aromatic Sweet Potato Soup with Ginger and Lime
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Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Aromatic Sweet Potato Soup with Ginger and Lime
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Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 medium white onion chopped
  • 1 medium leek cleaned, white part and only sliced
  • 1 large clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1-1 1/2 teaspoons red Thai curry paste
  • 1 lb sweet potato, peeled and sliced
  • 1/2 pint chicken stock
  • 7 fl oz coconut milk 1 can
  • seasalt
  • freshly ground black pepper
GARNISH
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon finely grated zest of a lime
Servings: people
Instructions
  1. Heat the oil in a large lidded saucepan, add the onion, the leek and garlic, cover and sweat for 10 minutes, shaking the pan occasionally.
  2. Stir in the ginger and curry paste and cook for 1 minute.
  3. Add the sweet potatoes, stock and coconut milk. Bring to the boil, cover and simmer for 20 minutes, or until the potato is soft.
  4. Cool sightly before blending until smooth and creamy. You may need to add a little more stock to achieve the right consistently. Season to taste and re-heat gently.
  5. Serve in warmed bowls with a dash of fresh ginger and lime zest on top.
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Risi e Bisi

March 20, 2023 By
Risi e Bisi
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Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Risi e Bisi
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Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Ingredients
  • 3 cups fresh peas in pods
  • 6 cups vegetable stock
  • 5 tablespoons extra-virgin olive oil, plus more
  • 2 ounces pancetta, diced (optional)
  • 1 small yellow onion, peeled and diced
  • 2 ounces pancetta or prosciutto, diced (optional)
  • 1 1/2 cups 400 grams Vialone rice Carnaroli or Arborio can be used
  • freshly ground black pepper
  • 1/2 bunch parsley leaves, minced
  • 1/2 cup freshly grated parmesan
Servings: people
Instructions
  1. Shell the peas, reserving the pods. Place the pods and ⅓ of the peas in a medium pot with the vegetable stock and 2 tablespoons of the olive oil. Bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes. Blend with an immersion blender until smooth. Strain broth into a medium pot, pressing on pods and the peas to release the most liquid. Discard the solids in the strainer and keep broth warm over low heat.
  2. In a large heavy-bottomed pot, add the remaining 3 tablespoons of olive oil over medium heat. Add the onions and pancetta,if using,and cook, stirring with a wooden spoon, until onions are soft and golden, about 10 minutes. Add remaining peas and ½ cup of the strained broth. Cover and cook until peas are tender, 5 to10 minutes.
  3. Increase heat to high, uncover, and cook off any remaining liquid. Add the rice and stir to coat well. Add about ¾ cup strained broth and cook, stirring constantly, until most of the broth has been absorbed. Add another ¾ cup broth. Continue cooking, stirring and adding broth as needed until the rice is tender but firm to the bite, about 20 minutes.
  4. Remove from heat and season to taste with salt and pepper. Stir in 1 more cup broth, 2 tbsp. butter or olive oil, parsley and ¼ cup of the Parmesan. Cover and allow to rest for a few minutes. Serve with additional Parmesan.
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Mashed Pumpkin Soup

September 2, 2022 By
Mashed Pumpkin Soup
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Recipe by Silvia Baldini — I adapted this recipe from an original version by Claudia Roden. I enjoy making this delicious and creamy soup often and my whole family loves it.
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Mashed Pumpkin Soup
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Recipe by Silvia Baldini — I adapted this recipe from an original version by Claudia Roden. I enjoy making this delicious and creamy soup often and my whole family loves it.
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Ingredients
  • 1 large orange pumpkin, such as Cherokee Bush or Cinderella (about 3 to 3 ½ lb) 
  • 2 lb Yukon Gold potatoes, peeled and roughly cubed
  • 12 cups (3 quarts) milk, stock, or water
  • 2 tablespoons granulated sugar optional
  • 1/2 cup apple cider or apple juice
  • 1/2 teaspoon freshly ground nutmeg
  • Fine sea salt and fresh ground black pepper
  • 1 cup sour cream (optional)
Servings: people
Instructions
  1. Peel the pumpkin and roughly cut into 1 ½-inch chunks. Toss the cubes in a large pot with the potatoes, milk and sugar. Season to taste with salt and pepper, keeping the right balance of salt and sugar. Each pumpkin is different and the taste varies. I like to start with a little of each, taste, and then add more later if necessary.
  2. Bring to a boil then reduce heat to maintain a simmer. Add the the apple cider and the nutmeg. Cook, partially covered over low heat for about 30 minutes, or until the pumpkin and potatoes are very soft. Stir from time to time to make sure the milk is not burning at the bottom of the pot.
  3. Remove the pot from the heat and use a potato masher to mash the potato and pumpkin chunks until smooth. Taste and add salt, pepper, and sugar if necessary. Return the pot to low heat until warmed through.
  4. Ladle the soup into bowls. Pass the sour cream around and let guest help themselves to a dollop.
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Chilled Summer Gazpacho

June 15, 2022 By
Chilled Summer Gazpacho
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Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
Servings Prep Time
8 cups 25 minutes
Servings Prep Time
8 cups 25 minutes
Chilled Summer Gazpacho
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Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
Servings Prep Time
8 cups 25 minutes
Servings Prep Time
8 cups 25 minutes
Ingredients
  • 2 oz ripe tomatoes, peeled, deseeded and roughly chopped
  • 1 medium red onion, peeled and roughly chopped
  • 1 medium cucumber, peeled, seeded and roughly chopped
  • 1 medium red or yellow pepper, seeded and chopped
  • 2 tablespoons fresh Italian parsley leaves
  • 1 small garlic clove, peeled
  • 2 cups tomato juice
  • 3 teaspoons sherry vinegar, more to taste
  • ½ cup extra virgin olive oil, more to taste, plus more for drizzling
  • 1 tablespoon freshly squeezed lemon juice
  • Sea salt and freshly ground pepper to taste
  • Tabasco sauce, to taste
Servings: cups
Instructions
  1. Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. Blend pausing occasionally to scrape down the sides with a rubber spatula.
  2. Place in a container. Chill several hours or overnight to allow the flavors to blend.
  3. Before serving, adjust the seasonings to taste with more salt, vinegar, pepper, lemon or Tabasco. Serve in glasses, over ice if desired, or in a bowl. I like to add a few drops of olive oil on top and chopped tomatoes and cucumbers.
Recipe Notes

You can freeze gazpacho soup for a good 6 months. Add a dollop of crab meat, avocados or grilled shrimps for a heftier meal.

I like my gazpacho somewhat chunky, so I only pulse a few times in the blender. But feel free to blend more and strain it if you prefer a smooth consistency.

Add a splash of Vodka for a great Bloody Mary.

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Pasta e Fagioli

January 31, 2019 By
Pasta e Fagioli
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Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It's a thick and nourishing soup and everyone loves it. Don't use the pancetta for a vegetarian and lighter version.
Servings Prep Time
6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
45 minutes
Pasta e Fagioli
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Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It's a thick and nourishing soup and everyone loves it. Don't use the pancetta for a vegetarian and lighter version.
Servings Prep Time
6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 2 14 ounces cans cannellini beans
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 1 large garlic clove peeled and smashed
  • 1 cup largely diced pancetta or guanciale
  • sea salt and freshly ground black pepper
  • dried chilli-peppers flakes
  • 1/2 Teaspoon tomato paste
  • 8 ounces short ribbed pasta
  • extra virgin olive oil
  • 1 cup freshly grated parmesan
Servings: people
Instructions
  1. Drain and rinse the canned beans, place in a wide and large pot, add sage, rosemary, garlic cloves, pancetta and cover with cold water. Bring to a boil then simmer and heat through for about 20 minutes.
  2. Remove the herb sprigs. Reserve half cup of the mixture for later use. Blend the remaining beans and 1/2 cup of the cooking water with a hand blender then push and pass the beans mixtures through a sieve to get rid of the outer husks and unwanted bits.
  3. Place the puree in a saucepan and season with salt and pepper and a little chili-pepper to taste. Mix in the tomato paste.
  4. Cook the pasta in the bean puree, stirring occasionally to prevent sticking. Add about 4 tablespoons of water to finish cooking if necessary. Add the reserved beans and stir gently. Adjust seasoning with salt, pepper and chili-pepper.
  5. Serve in large bowls with a generous drizzle of olive oil and a sprinkle of Parmesan.
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Eggplant, Almond, Tumeric and Apricot Soup

October 6, 2017 By
Eggplant, Almond, Tumeric and Apricot Soup
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Recipe By Silvia Baldini — I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Eggplant, Almond, Tumeric and Apricot Soup
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Recipe By Silvia Baldini — I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Ingredients
  • 2 medium eggplants
  • 1 tablespoon extra virgin olive oil
  • salt
  • 1 onion chopped
  • 1 clove garlic crushed
  • 2 teaspoons grated gresh ginger
  • 2 teaspoons ground coritander
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 2 pints vegetable stock
  • 4 oz dried apricots, roughly chopped
  • 4 tablespoons Marsala or Sherry
  • 2 tablespoons clear honey
  • 1/2 medium fresh lemon juice
  • 3 oz lightly toasted grounds almonds
Servings: people
Instructions
  1. Heat a grill pan to fairly high. Spread the eggplants out on a rack over the grill pan. Brush lightly with oil and season. Grill on both sides for about 12-20 minutes until golden. You can also use the oven broiler.
  2. Meanwhile, heat the oil in a large lidded saucepan. Add the onion, garlic, ginger, coriander, cumin seeds and turmeric. Cover and sweat for 10 minutes.
  3. Stir the grilled eggplants into the onion mixture with the stock, apricots, Marsala, honey and lemon juice. Bring to the boil, cover and simmer for 20 minutes.
  4. Add the almonds and simmer for 5 minutes.
  5. Allow to cool slightly before puréeing until smooth. Check seasoning.
  6. Return to the rinsed out pan and re-heat slowly. Divide between warmed serving bowls and serve.
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Black-Eyed Peas and Pancetta Minestrone

January 7, 2016 By

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Black-Eyed Peas and Pancetta Minestrone
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Servings Prep Time
6/8 people 15 minutes
Cook Time Passive Time
30 minutes overnight soaking
Servings Prep Time
6/8 people 15 minutes
Cook Time Passive Time
30 minutes overnight soaking
Black-Eyed Peas and Pancetta Minestrone
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Servings Prep Time
6/8 people 15 minutes
Cook Time Passive Time
30 minutes overnight soaking
Servings Prep Time
6/8 people 15 minutes
Cook Time Passive Time
30 minutes overnight soaking
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1/2 cup cubed pancetta
  • 1 medium garlic clove
  • 1 large Onion finely chopped
  • 2 stalks celery finely chopped
  • 4 cups washed green spinach leaves kale, cabbage or swiss chard can be used
  • 1 1/2 cups dried black-eyed peas soak overnight in water
  • 6 cups chicken stock vegetable, beef can be used
  • 3 sprigs parsley chopped
  • 1 bay leaf
Servings: people
Instructions
  1. In a pot, heat 2 tablespoons of the oil. Add the pancetta, onion, celery, garlic and season with salt and pepper. Cook over moderate heat, until the vegetables are softened, 10 minutes.
  2. Add the soaked black-eyed peas and stock, bring to a boil. Add the parsley, bay leaf. Cover the pot and simmer over low heat until the black-eyed peas are tender, 25 minutes.
  3. Add the spinach or whatever green you are using and cook for 5 additional minutes. Discard the bay leaf. Season and serve.
Recipe Notes

Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well

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Celeriac and Apple Soup with Pancetta & Cabbage

December 9, 2015 By

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photo by silvia baldini


Celeriac and Apple Soup with Pancetta & Cabbage
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This heartwarming celeriac and apple soup is featured in the Westport Farmers Market blog. http://westportfarmersmarket.com/blog/
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Celeriac and Apple Soup with Pancetta & Cabbage
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This heartwarming celeriac and apple soup is featured in the Westport Farmers Market blog. http://westportfarmersmarket.com/blog/
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Ingredients
Soup
  • 2 tbsp Butter 30g
  • 1 tbsp olive oil
  • 1 large chopped yellow onions
  • 2 cloves garlic
  • 1 chopped carrot
  • 2 apples, chopped no skin
  • 1 medium celeriac, chopped
  • 1 medium potato, chopped peeled
  • 4 cups hot stock water can be used
Garnish
  • 3/4 cup cubed pancetta
  • 1/2 cup shredded cabbage Savoy or what ever is in season
Servings: people
Instructions
  1. Melt the butter with the oil in a pan over low heat. Add the onions, garlic and carrot. Cook gently until softened but not colored, about 10 minutes. Add the apples the celeriac and potato then the stock. Turn the heat to medium and bring to the boil. Season.
  2. Simmer for 20 minutes. Cool for a while.
  3. Put the soup in a food processor or use a hand held immersion blender and pulse until silky smooth.
  4. Return the soup to a rinsed pan over medium heat, thin if necessary with water or stock. Reheat until simmering. Add the pancetta and cabbage and simmer until the cabbage is bright green about 15 minutes. Add salt and pepper to taste.
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Coconut, Squash and Ginger Soup and Macadamia, Basil Pesto

October 28, 2015 By

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Coconut, Squash and Ginger Soup
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Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Coconut, Squash and Ginger Soup
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Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Ingredients
Soup
  • 1 large butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 cups chicken or vegetable stock
  • 2 tsp toasted powder cumin
  • 1 tsp grounded curry
  • 2 tsp grated fresh ginger more for extra kick
  • 14 ounces light coconut milk 1 can
Macadamia Nuts and Basil Pesto
  • 1/2 cup macadamia nuts
  • 2 cups basil leaves
  • 1 tsp lemon juice
  • salt and pepper
  • 1/2 cup extra virgin olive oil
Servings: people
Instructions
Soup
  1. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
  2. Add the squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 25 minutes.
  3. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
  4. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
  5. To serve, ladle soup into each bowl, then place a small mound macadamia basil pesto in the center.
Macadamia, basil pesto
  1. Toast the macadamia nuts in the oven. Put in a mortar with the basil, salt pepper and lemon juice. Work in to a paste. You can also use small blender. Add the olive oil and mix well.
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Roasted Tomato Sauce

September 15, 2015 By

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Roasted Tomato Sauce
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Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Roasted Tomato Sauce
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Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Ingredients
  • 2 lb full flavor ripe tomatoes
  • 4/6 peeled garlic cloves
  • 4 tbsp olive oil
  • 1 bunch basil leaves
  • salt and pepper
Servings: servings
Instructions
  1. Preheat the oven at 350F
  2. Halve the tomatoes and arrange them in an oven proof dish lined with parchment. I like them tightly packed but not on top of each other.
  3. Season with the salt, drizzle the olive oil evenly. Scatter the garlic and basil on the tomatoes.
  4. Roast for 45 minutes, until the tomatoes are soft and lightly charred. Pass through a sieve or a food mill and discard the seeds and the skins. Use immediately as a great pasta sauce or preserve in zip lock bags and freeze.
Recipe Notes

The seeds and skin of the tomatoes are best removed as they can cause allergies and irritate the stomach.

Tomatoes cook and taste better if the pepper is added after cooking.

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End Of Summer Minestrone

September 15, 2015 By

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End Of Summer Minestrone
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Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
End Of Summer Minestrone
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Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
Ingredients
  • 3 tbsp olive oil
  • 1 minced garlic clove
  • 2 cups chopped yellow onions
  • 2 chopped carrot
  • 2 medium chopped celery stalks
  • 1 cup smoked bacon or pancetta cubed
  • 1 parmesan rind
  • 1 quart stock chicken or vegetables
  • 1 cup beans cooked or canned
  • 1 cup chopped stewed tomatoes passata
  • 1 bunch kale leaves or large spinach cleaned and deveined
  • 2 medium zucchini cubed
  • 2 cups green beans sliced in small sections
  • salt and pepper
  • 1 bouquet garni tie together rosemary, parsley, thyme, 1 bay leaf
Servings: people
Instructions
  1. Warm olive the olive oil in a large pot over medium heat.
  2. Add garlic, onions, celery and carrots . Cook 3 to 5 minutes to soften. Add the bacon or pancetta and crisp.
  3. Stir in the beans. Stew slowly for 5 minutes. Add the tomatoes, stock and bouquet garland season. Add the parmesan rind. Bring to a boil and slow simmer for 25-30 minutes until soft vegetable are soft.
  4. Remove from heat. Discard the bouquet garni and parmesan rind and with an immersion blender whiz to a chunky consistency. YOu can also use a blender or a food processor.
  5. Return the soup to the pot on a medium/slow heat and add remaining vegetables. Cook for 15/ 20 minutes. The vegetables should be cooked but with a bit a of a bite.
  6. Serve warm or room temperature. Garnish with pesto, crunchy pancetta, a grain and some parsley.
Recipe Notes

Freeze before adding kale, beans and zucchini for up to 6 months.

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