Rustic Italian Bean and Vegetable Soup | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

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Rustic Italian Bean and Vegetable Soup

Northern Italian winters could not have the frigid climate that now we have right here in Canada, however Mediterranean soups are as warming and comforting as something you may need when the temperatures are plunging outdoors. The scrumptious flavors on this thick and hearty winter soup come from nothing extra difficult than an assortment of greens simmering with tomatoes and beans with just a bit garlic — nothing may very well be easier or extra satisfying. Served scorching with a loaf of recent crusty bread on the facet, and you’ve got the right meal for the coldest nights.

The opposite secret to this and lots of different Italian soups is the addition of a Parmesan cheese rind through the simmering time of the soup to lend depth and taste to the broth. It is a good way to make use of what you’ve got left over from grating recent Parmesan or some other onerous aged cheese, the rinds may be refrigerated or frozen for later use, and a few grocers and delis will promote the rinds individually. After all, you possibly can omit the rind if you want the soup to be vegan, and though I had recent grated Parmesan readily available I selected to garnish my parts of the soup with my do-it-yourself vegan Parmesan.

Rustic Italian Bean and Vegetable SoupRustic Italian Bean and Vegetable Soup
Recipe by
Delicacies: italian
Revealed on February 15, 2021

A easy, hearty, nourishing and scrumptious rustic-style Italian soup with beans, greens and Swiss chard

Preparation: 20 minutes
Cooking time: half-hour

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Elements:

  • 1/3 cup olive oil
  • 1 medium potato, diced
  • 1 medium onion, finely chopped
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 to 2 cloves garlic, crushed or minced
  • 1 inexperienced or pink chili (optionally available), seeded and finely chopped
  • 1 bunch Swiss chard, stems and leaves separated and roughly chopped
  • 1 28 oz (800 mL) can complete tomatoes
  • 3 cups cooked cannellini (white kidney) beans or romano (borlotti or cranberry) (1 cup dried or 2 14 oz cans)
  • 1 Parmesan rind (optionally available)
  • 4 1/2 cups vegetable inventory or water
  • 1 1/2 teaspoons sea salt, or to style
  • 3/4 cup recent grated Parmesan cheese or vegan Parmesan for garnish

Directions:

  • Warmth the olive oil in a heavy-bottomed saucepan over medium warmth. When scorching, toss within the potato, onion, carrots, celery, Swiss chard stems, garlic, and chili if utilizing. Prepare dinner, stirring incessantly, till the greens are softened however not browned — 8 to 10 minutes.

  • In the meantime, pour the contents of the canned tomatoes in a strainer over a bowl. Crush the tomatoes along with your arms, reserving the liquid from the can and tomatoes within the bowl.

  • When the greens have cooked, add the tomatoes — however not the tomato liquid — to the pan and prepare dinner, stirring sometimes, for 10 minutes. Add the beans and Parmesan rind if utilizing, and pour within the tomato liquid and the vegetable inventory or water. Convey to a simmer and add the Swiss chard leaves. Stir for 3 to 4 minutes till wilted.

  • Take away from warmth, discard the rind, and stir within the salt. Style for seasoning and serve scorching with recent grated Parmesan on high of every bowl and recent crusty bread on the facet.

Makes 4 to six servings
Rustic Italian Bean and Vegetable Soup

Extra hearty and warming Italian soups from Lisa’s Kitchen:
Hearty Italian Bean and Pasta Soup
Italian White Bean and Kale Soup
Lentil Minestrone with Swiss Chard and Arborio Rice
Tuscan-Type Pinto Bean Soup with Kale

Audio accompaniment: Mount Shrine x Z.E.R.O. : LATIN ALL-STARS


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