Olive oil mill soup

Name: Olive oil mill soup
Total time: 105 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 60 g Aceite de Oliva; 400 g Alubias cannellini enlatadas; 1500 g caldo de verduras; 200 g cebolla; 400 g Col rizada; 300 g Col rizada negra; 20 g Dientes de ajo; 15 g hojas de albahaca; 300 g Pan toscano rancio; 100 g panceta; 2 g pimiento; 50 g Queso Parmesano Reggiano; 5 g sal; 100 g tallos de apio; 800 g Tomates San Marzano; 150 g zanahorias

⏱️ 105 dk 🔥 510 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
60 g Aceite de Oliva
400 g Alubias cannellini enlatadas
1500 g caldo de verduras
200 g cebolla
400 g Col rizada
300 g Col rizada negra
20 g Dientes de ajo
15 g hojas de albahaca
300 g Pan toscano rancio
100 g panceta
2 g pimiento
50 g Queso Parmesano Reggiano
5 g sal
100 g tallos de apio
800 g Tomates San Marzano
150 g zanahorias

Hazırlanışı

In a large, heavy-bottomed pot or Dutch oven, heat 30g of extra-virgin olive oil over medium heat.

Add the diced pancetta and render until crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the diced yellow onion, diced carrots, and diced celery stalks to the pot. Sauté gently until softened, about 8-10 minutes, creating a soffritto.

Olive oil mill soup

Malzemeler

Hazırlanışı

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