Zuppa Contadina

Il Fornaio Recipe

1 (11.4 oz.) package Zuppa Contadina soup mix
5 cups water (to soak the grains)
1 small yellow onion, diced
1 clove garlic, chopped finely
3 tablespoons extra virgin olive oil
1 small carrot, peeled & diced
1 stalk celery, trimmed and diced
1 1/2 cups canned tomatoes, choppedor hand crushed
1 shrip rosemary leaves, chopped finely
4-5 sage leaves, chopped finely
2 teaspoons salt
1/2 teaspoon black ground pepper
5 cups chicken stock
1 Yukon Gold potato, peeled & diced

Before preparing the soup, soak the soup mix grains and beans in a large container with 5 cups of water for 6 hours of overnight.

In a large pot heat the olive oil and saute the garlic and onions for 2 minutes. Add the soaked soups grains, salt and pepper. Stir to mix well for 1 minute.  Add the chicken stock and bring the soup to a boil for 30 minutes. Add the diced potatoes and simmer another 10 minutes. The potatoes should be cooked but firm.

To Serve:  Ladle the soup into bowls and top each with a drizzle of olive oil, fresh ground black pepper and or a sprinkle of freshly grated Parmigiano Reggiano cheese

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