 |
Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
Zuppa Della Fattoria; Mark Strausman-Two Meatballs in the Italian Kitchen Ingredients:
1 cup dried cannellini beans, picked over (6 oz.) |
4 quarts water |
kosher salt |
2 tablespoons extra-virgin olive oil |
1 large onion, chopped |
2 garlic cloves, minced |
1 zucchini, cut into 1-inch dice (8 oz.) |
1 head cauliflower, core removed, florets chopped (1 1/2 lb.) |
1 head broccoli, stems removed, florets chopped (1 1/2 lb.) |
1 bunch swiss chard, trimmed and chopped (12 oz.) |
1 large carrot, cut into 1-inch dice |
2 celery, stalks chopped |
8 ounces green beans, trimmed and cut in half |
8 ounces green peas (fresh or frozen) |
4 ounces cremini mushrooms |
8 ounces potatoes, peeled and cut into 1-inch dice |
2 fresh rosemary sprigs, leaves chopped |
1 bay leaf |
1 large chicken, cut into 8 pieces |
1 cup dry white wine |
2 cups canned crushed italian plum tomatoes, preferably san marzano |
4 quarts chicken stock (or 3 quarts canned low-sodium chicken broth plus 4 cups water) |
freshly ground black pepper |
2 tablespoons lightly toasted pine nuts |
1 garlic clove |
2 bunches fresh basil, leaves only |
1/2 cup extra virgin olive oil |
3 tablespoons freshly grated parmigiano-reggiano cheese |
2 tablespoons freshly grated pecornio romano cheese |
kosher salt |
freshly grated parmigiano-reggiano cheese, for serving |
extra-virgin olive oil, for drizzling |
Directions:
1. Soup: place the beans in a big pot and cover with water; let soak at room temperature for at least 3 hours, or up to 12 hours; drain and rinse well.
2. Place the beans in a 6- to 8-quart stockpot, add the 4 quarts water and 1 teaspoon salt; bring to a boil.
3. Decrease heat and cook at a gentle simmer until the beans are tender, 1 to 1 1/4 hours; drain and set aside.
4. Place an 8- to 10-quart stockpot over med-high heat, and when it is hot, add the olive oil.
5. Add in the onions and garlic; saute until soft and golden, 5-7 minutes.
6. Add in the vegetables, herbs, and chicken; stir well.
7. Add the wine, tomatoes, and chicken stock and bring to a boil.
8. Decrease heat to low and gently simmer until all the vegetables are soft, about 1 hour.
9. If the liquid evaporates too quickly, add 1/2 cup water at a time, but do not add any water during the last 30 minutes or the soup will not be as rich; season with salt and pepper.
10. While the soup is simmering, make the pesto-place the pine nuts, garlic, and basil in a food processor and process until well chopped.
11. While the machine is running, drizzle in the oil and process until thick, scraping down the sides of the bowl as needed.
12. Add the cheeses and pulse until combined; transfer to a small bowl and season with salt to taste.
13. Cover with plastic wrap and refrigerate.
14. To serve, ladle the soup into bowls, being sure to divide the chicken pieces equally.
15. Place a dollop of pesto in the center of each bowl.
16. Garnish with grated cheese and drizzle with oil.
|
|