Olio nuovo is the first oil of the season. Originally, this soup was a simple dish from the country’s cuisine, the oil was refined and refined.
Winter vegetable soup with oil nuovo and toasted bread
- 2 carrots carrot
- 2 Celery sticks celery
- 2 medium onions Cepo
- 4 keys clove
- 100 G ripe tomatoes tomato
- 2 liter water water
- 50 G parmesan peel Parmesan
- 300 G dried cannellini beans beans
- 1 the raw salt Salo
- 6 rosemary twigs (4 for decoration)
- salt to taste Salo
- 5 the Olio nuovo (“new olive oil”, freshly squeezed) + something to decorate olive oil
- 150 G ripe tomatoes tomato
- 1 spoon Brown sugar Brown sugar
- 150 G yellow pumpkin pumpkin
- 100 G sweet onion Cepo
- 70 G celery celery
- 4 the extra virgin olive oil olive oil
- 2 thyme twigs a sprig of thyme
- 2 medium potatoes Potato
- 250 G black cabbage cabbage
- 100 G savoy savojo
- 100 G thistle thistle
- 1 garlic garlic
- 80 G parmesan peel Parmesan
- ground chili to taste Chili pepper
- 2 the Fresh cream cream
- 8th slices of bread bread
Wash the vegetables for the vegetable broth. Peel and halve the carrots, halve the celery stalks, pierce the onions with the carrots and cut the tomatoes. Put everything in a large non-stick pan and cook for a few minutes. Add water and parmesan and cook for an hour and a half. Finally pass the broth through a sieve.
Soak the beans in 1 liter of lukewarm water with 1 tablespoon of coarse salt for 12 hours overnight. Drain, wash under running water. Put in a saucepan with water, add 1 sprig of rosemary, a pinch of salt and 2 tablespoons of oil nuovo and cook gently for 1 hour. Drain the beans and set aside, reserving the cooking water.
Cut the tomatoes into cubes, mix with 1 tablespoon of brown sugar and let infuse. Clean the pumpkin and cut into cubes. Finely chop the onion and celery and sauté together with the pumpkin in a large saucepan with 4 tablespoons of olive oil over low heat for 1 minute. Add 1 sprig of rosemary and the 2 sprigs of thyme, add half the bean water and the potatoes and cook for another 10 minutes. Finely chop the black cabbage, the cabbage and the thistle and add to the soup. Add the tomatoes and the hot vegetable stock, garlic and parmesan peel, season with the chilli and cook covered for 1 hour. Peel half of the beans with the remaining cooking water, 1 tablespoon of olive oil and 2 tablespoons of fresh cream and add to the vegetable soup. Continue to cook for 10 minutes, then add the remaining beans. Finish with 2 tablespoons of new oil. Let the soup rest for 15 minutes. Remove the garlic and parmesan peel.
toast slices of bread. Place a slice in the center of a deep plate, top with the soup and finish with another slice of bread and a little oil nuovo. Garnish with 1 sprig of rosemary.