Zuppa di Legumi

Servings:

6 to 10 Servings

Quantity

Ingredients

1/4 cup

Extra virgin olive oil

3 ounces

Pancetta (or bacon), chopped

1/2 cup

Celery, small dice

1/2 cup

Carrots, small dice

1 cup

Onion, small dice

1 tablespoon

Garlic

6 cups

Vegetable broth

2 each

Medium Russet potatoes, ½-inch cube

1, 14.28 ounce can

Carmelina Brands<sup® Italian Ceci (Garbanzos)

1, 14.28 ounce can

Carmelina Brands^® Borlotti Beans

1, 14.28 ounce can

Carmelina Brands^® Italian Cannellini Beans

1/2 teaspoon

Fresh thyme, chopped

1/4 teaspoon

Fresh rosemary, chopped

1/4 teaspoon

Fresh sage, chopped

4 each

Bay leaves

To taste

Kosher salt

To taste

Black pepper

1 tablespoon

Fresh basil, chiffonade

To taste

Parmesan cheese

In a 3-quart stock pot, heat oil over medium heat. Add pancetta (or bacon) and cook for a few minutes. Add celery, carrots and onions and sauté until tender; about 7 minutes. Add garlic and continue to cook for a minute. Slowly add broth to vegetables; bring to a boil and then reduce to a simmer. Add potatoes, Carmelina Brands^® Garbanzos, Borlotti and Cannellini Beans, thyme, rosemary, sage and bay leaves; stir to combine. Season to taste with salt and pepper. Continue to simmer the soup for 1 hour on medium heat; stirring occasionally. Remove soup from heat, and garnish with fresh basil and parmesan cheese. Ladle into soup bowls. Buon Appetito!

Tip: Replace 1 cup of vegetable broth with 1 cup of Carmelina ‘e…San Marzano^® Italian Tomato Puree (Passata), for a delicious tomato broth based soup.

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.