Wow! It’s been a whirlwind here these past few days. Friday evening I was making soup for dinner in per Coccia and next thing I know, I’m in Torino, then Milano to meet Michael, and then back to Torino! Less than 48 hours after my soup extravaganza, I’m sitting in my same comfy bed, trying to upload my pictures from this weekend while I tell you about the soup!
I tried to make this soup Mer and I made once from my ‘Vegetarian Book’ which involves crushed tomatoes, cannellini beans, mirepoix, garlic, potatoes, etc. My version here involved red onion, some weird white beans I’ve never seen before (they sort of resembled kidney beans, in their size and shape), pasta, carrots, tomatoes, etc.
First I sautéed some onions, garlic, carrots, and pancetta in a bit of olive oil and butter. J added some overripe tomatoes, a whole onion sliced, 5 cloves of garlic, and a pepperoncini to a giant pot of water. I threw in the sautéed mixture and we brought it to a boil. Once the broth was bubbled down to about 3/4 its original size, I scooped out the giant chunks of tomatoes, onions, and garlic. I peeled the garlic to get the nice mushy inside and used some sea salt to smooth it into a paste. I added that paste back into the broth. (I hate wasting garlic. If it was my only defense between a vampire and myself, I would probably eat it before wearing it as a protective necklace.)
The broth veggies went into the compost if they still had their skins, if not I mashed them and threw them back in the soup. Many of the seasonings went in at this point. Several pinches of sea salt, some black pepper, some pepperoncini powder and half of a hold ripe pepperoncini. Then I added about two cups of pasta (little tiny noodles!) to the soup. Once the pasta was cooked through, (al dente!) I added 1.5 cups of the white beans whole and half a cup of white bean paste (smoothed using sea salt and a 10″ knife). I let it cook down a bit more and then added 1/4 cup of whole milk. Stirred it a bit. Tasted it a few (twenty) times. And it was done! Normally, I would use potatoes in place of the pasta (I think it’s better with potatoes) but after I chopped all of the potatoes up, Elsa told me she was going to make potato salad and asked if I could use something else. Noodles it was, since rice soaks up too much broth. But it was a pretty tasty alternative.
The completed zuppa!
In a bowl!
This is Elsa making her mom’s recipe of German potato salad. It involves potatoes, gherkins, chicken sausage, parsley, and mayo.
Where we usually eat: