Name: Bean and Chestnut Soup
Total time: 120 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 250 g Canned cannellini beans; 100 g carrot; 80 g celery stalk; 150 g chestnuts; 10 g Garlic cloves; 30 g Olive Oil; 150 g onion; 80 g pancetta; 50 g Parmigiano-Reggiano; 2 g pepper; 5 g rosemary; 3 g sage; 5 g salt; 400 g San Marzano tomatoes; 1500 g vegetable broth

Malzemeler

Malzemeler
250 g Canned cannellini beans
100 g carrot
80 g celery stalk
150 g chestnuts
10 g Garlic cloves
30 g Olive Oil
150 g onion
80 g pancetta
50 g Parmigiano-Reggiano
2 g pepper
5 g rosemary
3 g sage
5 g salt
400 g San Marzano tomatoes
1500 g vegetable broth

Hazırlanışı

Drain the soaked dried cannellini beans and dried chestnuts, then rinse thoroughly under cold water.

In a large, heavy-bottomed pot or Dutch oven, add the diced Pancetta and cook over medium heat until rendered and crispy. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the Extra-virgin olive oil to the pot. Add the finely diced Yellow onion, finely diced Carrot, and finely diced Celery stalk. Sauté gently over medium-low heat for 8-10 minutes, until the vegetables are softened and translucent, forming a classic soffritto.

Bean and Chestnut Soup

Malzemeler

Hazırlanışı

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