Broccoli, White Bean and Parmesan Soup
A light and nutritious first course, refreshed by the presence of broccoli and deliciously creamy. The broccoli and white beans soup is a light and nutritious first course. It can be served either as a main course, perhaps accompanied by croutons, or as an entrée served in a small bowl. In any case, the beans will help to give a sense of satiety, and the final touch of the parmesan gives freshness to the dish.
The bean and broccoli rabe soup with Parmesan crusts and aromatic herbs that I propose is a rich and complete dish, to give flavor in fact I added bacon to the sauté and the Parmesan crusts in broth. In fact, I find that, in addition to being an ideal method to recycle them, and in my house I guarantee you that we always have a large amount to dispose of given the abundant use we make of this cheese, they give soups a delicious "cheese" flavor that make the dish much tastier and more delicious. In my soups there are always aromatic herbs, with vegetables I particularly like to add bay leaf, sage, rosemary and marjoram, the important thing is to dose well, they must flavor, but never predominate, excessive use in fact would make the dish bitter.
Ingredients
800 ml vegetable broth150 g dried round beans70 g bacon2 Parmesan crusts (about 8×8 cm each)1 carrot1/2 onion1 celery stalk3 sage leaves1 bay leafa few leaves of fresh marjoram1 small sprig of rosemaryextra virgin olive oil to tastesalt to tastepepper to taste4 slices of homemade bread
Instructions
The night before I soaked the round beans. The next day I rinsed them well, poured them into a pot full of cold water and cooked over moderate heat for almost an hour and a half. I washed and chopped celery, carrot and onion, I poured them into a large pot with 2 tablespoons of oil, I added the bacon and fried everything very slowly, stirring occasionally. Once the sauté was ready, I added the herbs and drained beans. I poured boiling vegetable broth and broccoli rabe previously rinsed and drained. From the resumption of the boil I cooked everything for about 30 minutes, if the soup were to dry too much you can add a few more ladles of broth. I adjusted with salt, added a pinch of pepper and turned off the heat. I toasted 4 slices of bread adding a drizzle of extra virgin olive oil and I arranged them in 4 bowls, finally I poured over the bean soup and broccoli rabe and I served on the table.
TIPThe bean and broccoli rabe soup with Parmesan crusts and aromatic herbs is also excellent using cannellini instead of round beans.
A light and nutritious first course, refreshed by the presence of broccoli and deliciously creamy. The broccoli and white beans soup is a light and nutritious first course. It can be served either as a main course, perhaps accompanied by croutons, or as an entrée served in a small bowl. In any case, the beans will help to give a sense of satiety, and the final touch of the parmesan gives freshness to the dish.
The bean and broccoli rabe soup with Parmesan crusts and aromatic herbs that I propose is a rich and complete dish, to give flavor in fact I added bacon to the sauté and the Parmesan crusts in broth. In fact, I find that, in addition to being an ideal method to recycle them, and in my house I guarantee you that we always have a large amount to dispose of given the abundant use we make of this cheese, they give soups a delicious "cheese" flavor that make the dish much tastier and more delicious. In my soups there are always aromatic herbs, with vegetables I particularly like to add bay leaf, sage, rosemary and marjoram, the important thing is to dose well, they must flavor, but never predominate, excessive use in fact would make the dish bitter.
Ingredients
800 ml vegetable broth
150 g dried round beans
70 g bacon
2 Parmesan crusts (about 8×8 cm each)
1 carrot
1/2 onion
1 celery stalk
3 sage leaves
1 bay leaf
a few leaves of fresh marjoram
1 small sprig of rosemary
extra virgin olive oil to taste
salt to taste
pepper to taste
4 slices of homemade bread
Instructions
The night before I soaked the round beans. The next day I rinsed them well, poured them into a pot full of cold water and cooked over moderate heat for almost an hour and a half. I washed and chopped celery, carrot and onion, I poured them into a large pot with 2 tablespoons of oil, I added the bacon and fried everything very slowly, stirring occasionally. Once the sauté was ready, I added the herbs and drained beans. I poured boiling vegetable broth and broccoli rabe previously rinsed and drained. From the resumption of the boil I cooked everything for about 30 minutes, if the soup were to dry too much you can add a few more ladles of broth. I adjusted with salt, added a pinch of pepper and turned off the heat. I toasted 4 slices of bread adding a drizzle of extra virgin olive oil and I arranged them in 4 bowls, finally I poured over the bean soup and broccoli rabe and I served on the table.
TIP
The bean and broccoli rabe soup with Parmesan crusts and aromatic herbs is also excellent using cannellini instead of round beans.
I saw your recipe included onions. I love onions because they contain quercetin, a flavonoid with many health benefits for the human body. Weight loss properties, superb defenses against cardiovascular disease, cancer, eyes, and a very relevant force for the fight against diabetes. Onion peels are the richest in quercetin of any other source.
ReplyDelete