Recipe: Winter vegetable soup with olio nuovo and toasted bread

»Olio nuovo is the first oil of the season. Originally, this soup is a simple dish from a country kitchen, and the olio nuovo refines and refines it.’

Winter vegetable soup with olio nuovo and toasted bread

  • 2 carrots carrot
  • 2 Celery sticks celery
  • 2 middle arch Bow
  • 4 cloves clove
  • 100 MR ripe tomatoes tomato
  • 2 liter water water
  • 50 MR Parmesan crust Parmesan
  • 300 MR dried cannellini beans beans
  • 1 email coarse salt Salt
  • 6 sprigs of rosemary (4 for decoration) rosemary
  • salt to taste Salt
  • 5 email Olio nuovo (“new olive oil”, freshly squeezed) + something for decoration olive oil
  • 150 MR ripe tomatoes tomato
  • 1 a teaspoon Brown sugar Brown sugar
  • 150 MR yellow pumpkin pumpkin
  • 100 MR sweet onion Bow
  • 70 MR celery celery
  • 4 email extra virgin olive oil olive oil
  • 2 sprigs of thyme sprig of thyme
  • 2 medium potato Potato
  • 250 MR black cabbage cabbage
  • 100 MR kale kale
  • 100 MR Mangel Mangel
  • 1 a clove of garlic a clove of garlic
  • 80 MR Parmesan crust Parmesan
  • ground pepperoncino to taste Peperoncino
  • 2 email Fresh cream cream
  • 8 slices of bread bread

Wash vegetables for vegetable soup. Peel the carrot and cut it in half, cut the celery stalks in half, pierce the onion with cloves, and dice the tomatoes. Place everything in a large non-stick pan and simmer for a few minutes. Add water and Parmesan cheese and simmer for an hour and a half. Finally, pass the soup through a sieve.

Soak the pods for 12 hours overnight in 1 liter of lukewarm water with 1 tablespoon of coarse salt. Drain, rinse under running water. Place in a pot with water, add 1 sprig of rosemary, a little salt and 2 tablespoons of olio nuovo and cook on low heat for 1 hour. Drain the green beans and set them aside, reserving the cooking water.

Cut the tomato into cubes, mix with 1 teaspoon of brown sugar and leave to stand. Clean the pumpkin and cut it into cubes. Finely chop the onion and celery and fry together with the diced pumpkin in a large pan with 4 tablespoons of olive oil over low heat for 1 minute. Add 1 sprig of rosemary and 2 sprigs of thyme, add half the water from the beans and potatoes and cook for another 10 minutes. Finely chop the black cabbage, Savoy cabbage and Swiss chard and add to the soup. Add tomatoes and hot vegetable stock, garlic and Parmesan cheese, season with pepperoncini and cook covered for 1 hour. Purée half of the beans with the remaining cooking water, 1 tablespoon of olio nuovo and 2 tablespoons of fresh cream and add to the vegetable soup. Continue to cook for 10 minutes, then add the remaining green beans. Finish with 2 tablespoons olio nuovo. Let the soup stand for 15 minutes. Remove the clove of garlic and the Parmesan rind.

toast slices of bread. Place a slice in the middle of a deep plate, pour over the soup and finish with another slice of bread and a little olio nuovo. Garnish with 1 sprig of rosemary.

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