Vegetable and Cannellini Bean Soup

We are thrilled to share with you a delightful recipe that embodies the marriage of culinary tradition and the extraordinary taste notes of extra virgin olive oil from our exclusive Cristalda & Pizzomunno line. Our vegetable and cannellini bean soup is a tribute to the freshness and goodness of our ingredients, enhanced by the richness and complexity of the oil we carefully select.

Fresh ingredients, such as black cabbage, savoy cabbage, Swiss chard, and carrots, join cannellini beans, creating a symphony of flavors and nutrients. But the secret to this preparation lies in Cristalda & Pizzomunno extra virgin olive oil, an authentic treasure from our lands.

Characterized by a fruity base and slightly spicy tones, the oil from this exclusive line gives the soup a unique aromatic profile. The selection of the highest quality olives, cultivated and harvested with passion, results in a culinary experience that goes beyond expectations.

The presence of extra virgin olive oil elevates the consistency and balance of the soup, offering a delicate and persistent finish. Its use raw, embellishing each portion, adds a fresh and aromatically complex note.

We invite you to experience this culinary delight and immerse yourself in the sensory experience of a soup that tells the story of our lands and our commitment to excellence. Discover the harmony of taste with vegetable and cannellini bean soup, enriched by the unmistakable touch of Cristalda & Pizzomunno extra virgin olive oil.

Don't forget to stock up on our oil and give every dish the authentic essence of a high-quality oil. Enjoy your meal!

INGREDIENTS (for 4 people):

• 200 g dried cannellini beans
• 150 g black cabbage
• 200 g savoy cabbage
• 200 g Swiss chard
• 1 carrot
• 1 potato
• 1 celery stalk
• 1 red tomato
• 1 red onion
• Salt
• Cristalda & Pizzomunno Oleificio Fratelli Vieste extra virgin olive oil
• Pepper

PREPARATION:

1. The previous morning, soak the beans in plenty of cold water for 12 hours.
2. In the evening, rinse them and cook them in plenty of water for about an hour. Salt at the end of cooking and let them cool in their water, covered.
3. Wash the black cabbage, savoy cabbage, and Swiss chard leaves. Remove the tougher stalks and cut them into strips.
4. Peel the carrot and potato, cut them into cubes. Wash the celery and cut it into pieces. Peel and slice the onion.
5. In a saucepan, sauté the onion in plenty of oil. Add the carrot, potato, and celery, brown them, then add the tomato and leafy vegetables.
6. Drain the beans, pouring the cooking water into the vegetables. Season with salt and pepper, bring to a boil and cook over low heat for about an hour.
7. Blend half of the beans with oil and water, then add the puree to the soup halfway through cooking. Add the whole beans for the last few minutes of cooking and adjust salt and pepper.
8. Turn off the heat, let it rest covered for half an hour, and serve the soup with slices of toasted bread. Finish each portion with a drizzle of raw oil and a grind of pepper.