Zuppa Italiana con Tartufo

Nothing warms the spirit and the body like a delicious bowl of hot soup.

Some veggies, beans and legumes is all you need for this festive soup. Good parmigiano reggiano and extra vergin olive oil on top.

During truffle time don't hesitate to give a cick with a few thin slices of truffle.

Make your own vegetable stock, is easier than you can imagine.

I often use all the vegetable scraps.

Wash well and chop in large pieces:

2 carrots

2 onions with skin on

1 garlic bulb halved

1-2 celery stalks

1 fennel

thyme

parsley

2 bay leaves

salt

10 peppercorns

Place the chopped vegetables and scraps in a large pot and fill with 2-3 l of water and simmer gently, covered, for one hour.

Finally strain the stock.

Season to taste and use in your favorite soup recipes. Pasta sauce, risotto and soup...

Allow the stock to cool to room temperature. Then, store it in an airtight container in the fridge for up to 5 days, or freeze it for several months.

Zuppa Italiana

For this recipe you can use a mix of chickpeas, cannellini beans, split peas, borlotti beans, red beans, red lentils, green lentils.

Soak them overnight.

You'll need:

500g mix of beans/legumes soaked overnight

1 carrot cut in small pieces

1 onion cut in small pieces

1 celery cut in small pieces

1-2 clove of garlic grated with this amazing grater

1 tbsp of tomato paste

1 dl uncooked Orzo pasta

1-1,5 L vegetable broth

1 tbsp of lemon juice

salt and pepper

fresh parsley leaves

In a large pot, saute the onion, carrot and celery in oil until tender.

Add garlic and tomato paste, cook 1 minute longer.

Stir in the broth and beans. let it simmer gently 30 minutes.

Add the orzo pasta and cook for ten minutes more.

Season to taste.

Serve with extra virgin olive oil, parmesan cheese and a few slices of truffle.

Buona fine settimana,

Cri