Italian Olive Oil Soup

Yes, we can understand the thought of olive oil soup might not sound that appealing, but give this recipe a try and you’ll be converted. This homely soup is as comforting as warm hug from Nonna! The olive oil gives this soup a robust, yet light flavour and doesn’t leave you with an oily mouth feel.

But make sure you use the best olive oil, something like our stunning Mote Rosso is perfect. It’s organically grown meaning no nasty hidden chemicals.

Italian Olive Oil Soup

Serves 6 people

 

Ingredients

6 tbsp. Spoons of Monte Rosso Olive oil

2 Onions roughly diced

4 Cloves of garlic roughly chopped

3 Carrots roughly diced

2 Sticks of celery diced

½ Head of savoy cabbage sliced

1 Zucchini diced

2 Tomatoes deseeded, diced

100g Diced Pancetta

4 Cups Chicken Stock

Juice of ½ a lemon

Can of berlotti beans

Salt & pepper

Handful of chopped parsley

 

Method

Once all the vegetables & pancetta is prepared add ½ your olive oil in to a large pot. Add your garlic & onion with a big pinch of salt – this stops browning. Cook on medium heat for 5 minutes, add pancetta and cook for a further 5 minutes, stirring as you go. Once the onion is clear and soft throw in the rest of your vegetables and pour over the rest of your olive oil, lemon juice & chicken stock. Bring the whole lot to the boil and cook at a simmer for around 15 minutes. Put your strained beans in halfway through the cooking time.

Once all your vegetables a cooked through taste for seasoning, adjust with salt & pepper. Pour even portions into bowls and serve with a big bit of crunch bread! Mmmmm

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