Olive Harvest Soup, from Deborah Mele
This hearty vegetable soup is made during olive harvest to celebrate.
Ingredients
6 Tablespoons Olive Oil, Divided
3 Carrots Cut Into 1/2 Inch Pieces
1 Medium Onion, Peeled And Cut Into 1/2 To 1 Inch Pieces
3 Celery Sticks Cut Into 1/2 To 1 Inch Pieces
1/2 Cup Pancetta Or Bacon, Finely Chopped
3 Garlic Cloves, Peeled And Minced
4 To 6 Cups Vegetable Or Chicken Broth
6 Cabbage Leaves, Chopped
1 Cup Pumpkin Or Squash, Cut Into 1/2 To 1 Inch Pieces
2 (14 Ounce) Can Borlotti Beans
1/3 Cup Chopped Fresh Parsley
Sea Salt And Pepper To Taste
To Serve:
6 Slices Of Grilled Country Bread Rubbed With Garlic (Optional)
A Drizzle of Additional Extra Virgin Olive Oil
A Dollop Of Homemade Pesto
Instructions
In a heavy saucepan, heat the three tablespoons of olive oil, and then sauté the onion, celery, pancetta, and carrots until the vegetables have softened and the pancetta is lightly browned, about 5 to 6 minutes.
Add the garlic and cook an additional minute or two until fragrant.
Add 4 cups of broth, the chopped cabbage, pumpkin, and parsley, and cook over low heat for about 35 minutes.
Season with salt and pepper to taste.
Take 1/3 of the beans and puree them with three tablespoons of the olive oil and stir this into the soup.
Add the remaining whole beans and continue to cook over low heat for an additional 15 minutes, adding additional broth if the soup seems too thick.
Drizzle a little olive oil over each bread slice and then place it on the bottom of each bowl.
Spoon the soup on top of the bread, and the drizzle each bowl with additional olive oil.
Serve warm
(From International Table (Simon))
This hearty vegetable soup is made during olive harvest to celebrate.
Ingredients
6 Tablespoons Olive Oil, Divided
3 Carrots Cut Into 1/2 Inch Pieces
1 Medium Onion, Peeled And Cut Into 1/2 To 1 Inch Pieces
3 Celery Sticks Cut Into 1/2 To 1 Inch Pieces
1/2 Cup Pancetta Or Bacon, Finely Chopped
3 Garlic Cloves, Peeled And Minced
4 To 6 Cups Vegetable Or Chicken Broth
6 Cabbage Leaves, Chopped
1 Cup Pumpkin Or Squash, Cut Into 1/2 To 1 Inch Pieces
2 (14 Ounce) Can Borlotti Beans
1/3 Cup Chopped Fresh Parsley
Sea Salt And Pepper To Taste
To Serve:
6 Slices Of Grilled Country Bread Rubbed With Garlic (Optional)
A Drizzle of Additional Extra Virgin Olive Oil
A Dollop Of Homemade Pesto
Instructions
In a heavy saucepan, heat the three tablespoons of olive oil, and then sauté the onion, celery, pancetta, and carrots until the vegetables have softened and the pancetta is lightly browned, about 5 to 6 minutes.
Add the garlic and cook an additional minute or two until fragrant.
Add 4 cups of broth, the chopped cabbage, pumpkin, and parsley, and cook over low heat for about 35 minutes.
Season with salt and pepper to taste.
Take 1/3 of the beans and puree them with three tablespoons of the olive oil and stir this into the soup.
Add the remaining whole beans and continue to cook over low heat for an additional 15 minutes, adding additional broth if the soup seems too thick.
Drizzle a little olive oil over each bread slice and then place it on the bottom of each bowl.
Spoon the soup on top of the bread, and the drizzle each bowl with additional olive oil.
Serve warm
(From International Table (Simon))
